CAS: 109537-55-5; Furfuryl2-Methyl-3-Furyldisulfide

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📜糠基硫醇,2-甲基-3-呋喃硫醇置于copper(II) Sulfate体系中,用 乙醚 用作溶剂,化学反应 0.58H,反应生成糠基 2-甲基-3-呋喃基二硫醚
参考文献:Evaluation Of The Key Odorants In A Thermally Treated Solution Of Ribose And Cysteine By Aroma Extract Dilution Techniques
标题: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