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对4-甲基-4-烷硫基-2-戊酮类化合物的合成与香气特征进行了研究。具体方法是:在四氢呋喃溶剂中,4-甲基-3-戊烯-2-酮与各种硫醇在哌啶的催化作用下回流反应20h,得到5种4-甲基-4-烷硫基-2-戊酮类新型食用香料化合物,产率40.3%～65.1%,其中烷硫基分别为乙硫基、丙硫基、丁硫基、己硫基、糠硫基。4-甲基-3-戊烯-2-酮是通过丙酮醇在碘催化剂作用下加热脱水制取的。采用IR、GC-MS、1HNMR分析并确证了上述合成化合物的结构,并对其香气特征进行了描述,它们可能是潜在的食用香料。
The synthesis and aroma characteristics of 4-methyl-4-alkylthio-2-pentanone were studied. The specific method is: refluxing the 4-methyl-3-penten-2-one with various mercaptans under the catalysis of piperidine for 20h in tetrahydrofuran solvent to obtain 5 kinds of 4-methyl-4-alkylthio Ethyl-2-pentanone new flavor compounds, the yield of 40.3% to 65.1%, wherein the alkylthio are ethylthio, propylthio, butylthio, hexylthio, furfurylthio. 4-Methyl-3-penten-2-one is obtained by heating and dehydrating acetol under the action of an iodine catalyst. The structure of the above-mentioned synthetic compounds was confirmed and analyzed by IR, GC-MS and 1HNMR. Their aroma characteristics were described, which may be potential flavors.