Analytical and Sensory Characterization of - and -Thiolactones

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• 作者：Irmgard Roling ; Hans-Georg Schmarr ; Wolfgang Eisenreich ; and Karl-Heinz Engel
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1998
• 出版时间：February 1998
• 年：1998
• 卷：46
• 期：2
• 页码：668 - 672
• 全文大小：56K
• 年卷期：v.46,no.2(February 1998)
• ISSN：1520-5118

文摘

-Thiolactones [5-alkyldihydro-2(3H)-thiophenones] and-thiolactones (6-alkyltetrahydro-2H-thiopyran-2-ones) were synthesized via isothiouronium salts by reaction ofthe corresponding oxygen-containing lactones with thiourea and hydrobromic acid. Theidentity of the compounds wasconfirmed by means of IR, MS, and ¹H and ¹³CNMR. Separation of the enantiomers of thethiolactones was achieved by capillary GC usingheptakis(2,3-di-O-methyl-6-O-TBDMS)--cyclodextrin as stationary phase. The substitution of oxygen by sulfurinduces tropical fruit notes, whichare more pronounced for the -thiolactones. Odor thresholds aredependent on ring size and chainlength.Keywords: -Thiolactone; -thiolactone; capillary GC; spectroscopicdata; GC enantioseparation;odor threshold