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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Identification of new, odor-active thiocarbamates in cress extracts and structure-activity studies on synthesized homologues.
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Identification of new, odor-active thiocarbamates in cress extracts and structure-activity studies on synthesized homologues.

机译：水芹提取物中新的，具有气味活性的硫代氨基甲酸酯的鉴定以及合成同系物的结构活性研究。

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摘要

New, odorant nitrogen- and sulfur-containing compounds are identified in cress extracts. Cress belongs to the botanical order Brassicales and produces glucosinolates, which are important precursors of nitrogen- and sulfur-containing compounds. Those compounds often present low perception thresholds and various olfactive notes and are thus of interest to the flavor and fragrance chemistry. When the study of organonitrogen and organosulfur compounds is undertaken, Brassicale extracts are one of the matrices of choice. Cress extracts were studied by analytical (GC-MS, GC-FPD) and chemical (fractionation) means to identify new interesting odorant compounds. Two compounds that have never been reported in cress extracts, containing both nitrogen and sulfur, were discovered: N-benzyl O-ethyl thiocarbamate and N-phenethyl O-ethyl thiocarbamate. These two molecules being of organoleptic interest, their homologues were synthesized and submitted to organoleptic tests (static and GC-sniffing). Their odors evolve from garlic and onion over green, mushroom- and cress-like to fresh, spearmint-like. This paper presents the origin, chemical synthesis, and organoleptic properties of a series of O-alkyl thiocarbamates.
机译：在水芹提取物中鉴定出新的，有气味的含氮和硫的化合物。水芹属于植物十字花科，可产生芥子油苷，后者是含氮和硫化合物的重要前体。这些化合物通常呈现出低的感知阈值和各种嗅觉，因此对于风味和香气化学是令人感兴趣的。在进行有机氮和有机硫化合物的研究时，十字花科植物提取物是选择的基质之一。通过分析（GC-MS，GC-FPD）和化学（分馏）方法研究了水芹提取物，以鉴定出新的有趣的香气化合物。在水芹提取物中发现了两种从未含氮和硫的化合物：N-苄基O-乙基硫代氨基甲酸酯和N-苯乙基O-乙基硫代氨基甲酸酯。这两个分子具有感官上的意义，合成了它们的同系物，并进行了感官测试（静态和GC嗅探）。它们的气味从大蒜和洋葱到绿色，蘑菇状和水芹状，再到新鲜的留兰香状。本文介绍了一系列O-烷基硫代氨基甲酸酯的来源，化学合成和感官特性。

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