FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 236-238.

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Study on the Synthesis of 2-methyl-2-phenyl-1,3-dithiocycloheptane and Its Odour

 LIU  Hong-Xia,   Hu-Wei-Bing,   Feng-Fu,   Yu-Ai-Nong   

  1. School of Chemistry and Environmental Engineering, Hubei Institute for Nationalities, Enshi 445000, China
  • Online:2006-10-15 Published:2011-11-16

Abstract: 2-methyl-2-phenyl-1,3-dithiocycloheptane were prepared through the benzenemethylal with Buntes’ Salts prepared from 1,4-dichlorobutane and sodium thiosulfate. The yield of 2-methyl-2-phenyl-1,3-dithio- cycloheptane is 60%. The optimum molar ratio of 1,4-dichlorobutane and sodium thiosulfate was 1:1.The structure of 2-methyl-2-phenyl-1,3- dithiocycloheptane were characterized by IR, 1HNMR, MS. The odour of 2-methyl-2-phenyl-1,3-dithiocycloheptane was identified, and the result showed that it′s odour is intense onion and garlic fragrance. The threshold of 2-methyl-2-phenyl-1, 3-dithiocycloheptane is (0.24~0.35)×10-6 in water and (15.00~23.40)×10-6 in vegetable oil.

Key words: Bunte Salts, synthesis, 2-methyl-2-phenyl-1,3-dithiocycloheptane, odour