FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (8): 216-218.

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Study on the Synthesis of 1,3-dithiocycloheptane and Odour

 HU  Wei-Bing, LIU  Hong-Xia, YU  Ai-Nong, XIANG  Bi-Kun   

  1. School of Chemistry and Environmental Engineering, Hubei Institude for Nationalities
  • Online:2005-08-15 Published:2011-09-19

Abstract: 1,3- dithiocycloheptane were prepared through the aldehyde with Bunte’s Salts prepared from 1,4-dichlorobutane and sodium thiosulfate. The yield of 1,3- dithiocycloheptane is 63%.The period of reaction is about 14h.The optimum molar ratio of 1,4-dichlorobutane and sodium thiosulfate was 1:1.The structure of 1,3- dithiocycloheptane were characterized by IR,1HNMR, MS. The odour of 1,3- dithiocycloheptane was identified ,the result showed that it’s odour is intense onion and garlic fragrance.. The threshold of1,3- dithiocycloheptane is 0.25×10-6~0.33×10-6 in water and 13.00×10-6~22.00×10-6 in vegetable oil.

Key words: Bunte salts, synthesis, 1,3-dithiocycloheptane, odour