Syntheses and olfactory characteristics of flavouring and perfuming lactone thiono-analogues

Autor:	Xavier Fernandez, Louisette Lizzani-Cuvelier, André-Michel Loiseau, Jean-Jacques Filippi
Rok vydání:	2005
Předmět:	chemistry.chemical_classification Tagetes minuta General Chemistry Chemical synthesis Menthone food.food chemistry.chemical_compound food chemistry Odor Reagent Thiolactone Organic chemistry Lawesson's reagent Lactone Food Science
Zdroj:	Flavour and Fragrance Journal. 21:175-184
ISSN:	1099-1026 0882-5734
DOI:	10.1002/ffj.1559
Popis:	Thionation of several γ-, δ- and e-lactones widely used in flavours and fragrances was carried out using three different synthetic procedures. γ-Thionolactones were synthesized via a microwave-assisted procedure, whereas δ- and e-thionolactones were prepared using Lawesson's reagent or the P 4 S 1 0 -HMDO combination under standard conditions. The synthesized compounds were submitted to an olfactory evaluation: γ-thionolactones offered a large variety of odours related to saffron, mushrooms and fruits, while 5-thionolactones presented a strong character of sulphur with a poor variety of olfactory notes. cis-Jasmone thionolactone, 6-amylthionopyrone, and menthone thionolactone presented very interesting notes of blackcurrant, Tagetes minuta and celery, respectively.
Databáze:	OpenAIRE
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