2-<(2-methyl-3-furyl)dithio>-3-pentanone

• 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: 2-<(2-methyl-3-furyl)dithio>-3-pentanone
• 英文别名: 1-Methyltetradecyl 3-fluorobenzoate；2-[(2-methylfuran-3-yl)disulfanyl]pentan-3-one
• 化学式: C₁₀H₁₄O₂S₂
• 分子量: 230.352
• InChiKey: WIQYBKGTGUZQOG-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2.6
• 重原子数：
  14
• 可旋转键数：
  5
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.5
• 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：

  5-丙基-1H-四唑 、 2-甲基-3-呋喃硫醇 在 copper(II) sulfate 作用下， 以 乙醚 为溶剂， 反应 0.5h， 生成 2-<(2-methyl-3-furyl)dithio>-3-pentanone
  参考文献：
  名称：

  Sulfur-Containing Furans in Commercial Meat Flavorings

  摘要：

  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.

  DOI：

  10.1021/jf00046a032

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.