Application and preparation background and overview of 2-methyl-3-tetrahydrofuranthiol[1]
2-Methyltetrahydrofuran-3-thiol (FEMA No. 3787) is an important sulfur-containing fragrance. Among edible spices, sulfur-containing spices occupy a very important position. Because the sulfur-containing tributyl borate material has a low aroma threshold, strong characteristics, and a small dosage, it can be widely used in the preparation of food flavors, especially meat flavor. It plays an important role in improving the quality and grade of flavors and is a very important one. Class edible spices, the product price is often several thousand to tens of thousands of yuan per kilogram, with obvious economic benefits. Sulfur-containing spices are often trace aroma components of food. With the continuous development of analytical technology, more and more sulfur-containing compounds are detected in food. Since sulfur-containing spices have small dosage, high price, and strong aroma characteristics, characteristics have attracted increasing attention from people.
Application and preparation of 2-methyl-3-tetrahydrofuranthiol [1]
Put 100g (979.1mmol) of 5-hydroxy-2-pentanone (I) into a 500ml four-necked flask of rubidium tetrafluoroborate, add 10ml of 0.3mol/L phosphoric acid, heat in an oil bath at 200°C, and maintain normal pressure. Distill and collect fractions with a distillation temperature of 70-90°C to obtain 4,5-dihydro-2-methylfuran with a yield of 95%.
Put 30g (356.6mmol) of 4,5-dihydro-2-methylfuran into a 250ml three-necked flask, add 29.86g (392.3mmol) of thioacetic acid, and drop 3g (35.6mmol) of hexahydropyridine. Stir at room temperature, and monitor by TLC after 1.5 hours of reaction. After the reaction is completed, adjust the pH to neutral with acetic acid, add 30 ml of isopropyl ether, stir, wash once with saturated brine, and remove the solvent below 30°C to obtain compound 2-methyl. -3-Tetrahydrofuranthiol acetate, yield 86%.
Put 50 ml of glacial acetic acid into a 100 ml three-necked flask, add dropwise 10 g (62.41 mmol) of 2-methyl-3-tetrahydrofuranthiol acetate, stir at room temperature, and monitor by TLC after 30 minutes of reaction. After the reaction is completed, the water phase is separated to obtain crude 2-methyl-3-tetrahydrofuranthiol, which is distilled under reduced pressure. Under 1.4KPa, the fraction with an internal temperature of 88-115°C is collected to obtain the compound 2-methyl-3-tetrahydrofuran. Thiols, yield 87%.
Applications and preparation of 2-methyl-3-tetrahydrofuranthiol [2-3]
CN201410412365 discloses a chicken oily flavor and a preparation method thereof. The chicken oily flavor is prepared from the following raw materials: 2-mercapto-3-butanol; 2-methyl-3-furanthiol; 3- Methylthiopropanol; 3-methylthiopropanal; 2,3,5-trimethylpyrazine; 2-methyl-3-tetrahydrofuranthiol; 2-pentylthiophene; trans-2-trans-4 -Decadienal; trans-2-trans-4-nonadienal; trans-2decenal; 4-methyl-5-hydroxyethylthiazole; 4-hydroxy-2,5-dimethyl- 3(2H) furanone; ethyl maltol; 2-acetyl pyrazine; Zanthoxylum bungeanum essential oil; cold-pressed ginger oil; geranium oil and soybean salad oil. The flavor of the invention has natural chicken flavor, realistic fragrance, natural fragrance, long fragrance retention time and good thermal stability. The product has an irreplaceable role in the fields of condiments, chicken essence and instant noodles.
CN201010564823 discloses a spicy chicken flavor, which is prepared from the following raw materials: ethyl maltol (0.75~1.50), 4-hydroxy-2,5-dimethyl-3(2H)-furanone ( 0.50~1.00), 2-acetylpyrazine (0.02~0.04), methylcyclopentenolone (0.50~1.00), 2,5-dimethyl-2,5-dihydroxy-1,4-di Thiane (0.03~0.06), 2-methyl-3-mercaptofuran (0.05~0.15), 2,4-decadienal (0.02~0.20), 4,5-dihydro-3(2H ) Thiophenone (0.01~0.05), 2-methyl-tetrahydrofuran-3-thiol (0.01~0.02), 2-mercapto-3-butanol (0.05~0.20), trans-2-cis-6-nonanedi Enal (0.001~0.02), dipropyl disulfide (0.01~0.05), Zanthoxylum bungeanum essential oil (0.50~5.0), Capsicum essential oil (0.30~3.0), black pepper essential oil (0.2~2.0), white pepper oleoresin ( 0.1~1.0), ginger essential oil (0.02~0.5), anise oil (0.04~1.0), garlic essential oil (0.02~0.2), cinnamon essential oil or cinnamon oil (0.03~0.5), and oil-soluble solvent added to 100%, The content unit of each component is mass percentage.
