DETERMINATION OF THE CHEMICAL-STRUCTURE OF THE INTENSE ROASTY, POPCORN-LIKE ODORANT 5-ACETYL-2,3-DIHYDRO-1,4-THIAZINE

被引：27

作者：

HOFMANN, T

HASSNER, R

SCHIEBERLE, P

机构：

[1] TECH UNIV MUNICH,DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,INST ORGAN CHEM,D-85748 GARCHING,GERMANY

[2] TECH UNIV MUNICH,INST LEBENSMITTELCHEM,D-85748 GARCHING,GERMANY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 08期

关键词：

5-ACETYL-2,3-DIHYDRO-1,4-THIAZINE; 5-PROPIONYL-2,3-DIHYDRO-1,4-THIAZINE; 5-BUTANOYL-2,3-DIHYDRO-1,4-THIAZINE; ODOR THRESHOLD; SYNTHESIS; CYSTEAMINE; 2,3-BUTANEDIONE;

D O I：

10.1021/jf00056a043

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The chemical structure of a novel intense popcorn-like odorant isolated from the reaction of cysteine and ribose was studied by one- and two-dimensional NMR spectroscopy and high-resolution mass spectrometry, and the structure elucidation was confirmed by synthetic experiments. Thus, the odorant was identified as 5-acetyl-2,3-dihydro-1,4-thiazine (ADT). A sensory study including 5-propionyl- (PDT) and 5-butanoyl-2,3-dihydro-1,4-thiazine (BDT) revealed that also PDT and BDT elicited roasty, popcorn-like odors. However, the odor threshold of the BDT was by a factor of 50 000 higher than those of ADT and PDT (0.06 and 0.1 ng/L of air, respectively).

引用

页码：2195 / 2198

页数：4

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