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Molecules 2010, 15(8), 5104-5111; doi:10.3390/molecules15085104
Article

Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid

1,2, 2, 2 and 1,2,*
1 College of Chemistry and Chemical Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China 2 School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100048, China
* Author to whom correspondence should be addressed.
Received: 5 June 2010 / Revised: 16 July 2010 / Accepted: 27 July 2010 / Published: 29 July 2010
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Abstract

Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthio)propyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing ester flavor compounds all have meaty odor and might be used in foods if approved for this purpose in the future.
Keywords: sulfur-containing compounds; flavor; synthesis; odor characteristic sulfur-containing compounds; flavor; synthesis; odor characteristic
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Liu, Y.; Chen, H.; Yin, D.; Sun, B. Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid. Molecules 2010, 15, 5104-5111.

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