3-<(2-methyl-3-furyl)dithio>-2-butanone | 61295-43-0

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 杂芳族化合物
• 英文名称: 3-<(2-methyl-3-furyl)dithio>-2-butanone
• 英文别名: 1-Ethylundecyl butyrate；3-[(2-methylfuran-3-yl)disulfanyl]butan-2-one
• CAS: 61295-43-0
• 化学式: C₉H₁₂O₂S₂
• 分子量: 216.325
• InChiKey: ZMBFYMNXBQZWHG-UHFFFAOYSA-N

物化性质

• 沸点：
  270.5±40.0 °C(Predicted)
• 密度：
  1.20±0.1 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  2.1
• 重原子数：
  13
• 可旋转键数：
  4
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.44
• 拓扑面积：
  80.8
• 氢给体数：
  0
• 氢受体数：
  4

反应信息

• 作为产物：
  描述：

  3-巯基-2-丁酮 、 2-甲基-3-呋喃硫醇 在 copper(II) sulfate 作用下， 以 乙醚 为溶剂， 反应 0.58h， 生成 3-<(2-methyl-3-furyl)dithio>-2-butanone
  参考文献：
  名称：

  Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques

  摘要：

  Application of the aroma extract dilution analysis on a solvent extract isolated from a thermally treated solution (145 degrees C; 20 min) of cysteine/ribose led to the identification of 2-furfurylthiol, 3-mercapto-2-pentanone, 2-methyl-3-furanthiol, 5-acetyl-2,3-dihydro-1,4-thiazine, 3-mercapto-2-butanone, and bis(2-methyl-3-furyl) disulfide showing the highest flavor dilution factors among the 29 odor-active volatiles. HRGC/olfactometry of decreasing headspace volumes established especially 2-furfurylthiol and 2-methyl-3-furanthiol as important odorants and revealed 2-thenyl mercaptan and ethyl mercaptan as further key contributors to the overall roasty, meatlike, sulfury odor of the model mixture. 5-Acetyl-2,3-dihydro-1,4-thiazine, identified for the first time among the volatiles of Maillard model reactions or foods, exhibited an intense roasty, popcorn-like odor at the low odor threshold of 0.06 ng/L of air, which was of the same order of magnitude as those reported in the literature for the roasty-smelling odorants 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline.

  DOI：

  10.1021/jf00056a042

文献信息

• Some Novel Meatlike Aroma Compounds from the Reactions of Alkanediones with Hydrogen Sulfide and Furanthiols
  作者：Donald S. Mottram、Marta S. Madruga、Frank B. Whitfield

  DOI：10.1021/jf00049a035

  日期：1995.1

  The products of reactions of hydrogen sulfide with 2,3-butanedione and with 2,3-pentanedione in dilute ethanolic solution were analyzed by CC-MS and CC-odor port analysis. Components were also collected from the GC column and analyzed by H-1 NMR. Mercaptoketones were formed which readily oxidized to the corresponding disulfides with traces of mono- and trisulfides. When 2-methyl-3-furanthiol or 2-furylmethanethiol was added to the reaction mixtures, a series of disulfides containing alkanone, 2-methyl-3-furyl and 2-furanmethyl moieties were formed. Some of these compounds have been found recently in the volatiles of cooked meat and in meatlike model systems. GC-odor port evaluation of the components of the reaction systems showed that disulfides containing the 2-methyl-3-furyl group had meaty aromas, whereas those without this group were sulfurous or onion-like in character.
• Sulfur-Containing Furans in Commercial Meat Flavorings
  作者：Joachim Ruther、Werner Baltes

  DOI：10.1021/jf00046a032

  日期：1994.10

  The volatiles of eight commercially available meat flavorings were enriched by dynamic headspace extraction. The resulting aroma extracts were analyzed by high-resolution gas chromatography and gas chromatography/mass spectrometry (GC/MS). Among the compounds identified were 16 sulfur-containing furans. 2-Methyl-3-(ethyldithio)furan, 1-[(2-methyl-3-furyl)dithio]-2-propanone, and the spectroscopic data of 3-[(2-methyl-3-furyl)dithio]-2-butanone, 2-[(2-methyl-3-furyl)dithio]-3-pentanone and 3-[(2-methyl-3-furyl)dithio]-2-pentanone are reported here for the first time. Possible formation pathways are discussed.
• US3985907A
  申请人：——

  公开号：US3985907A

  公开（公告）日：1976-10-12