CN103864651B - 2-巯基-5-甲基-4-庚酮及其在调味料和香料组合物中的应用 - Google Patents
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Abstract
本发明涉及一种新型化合物,2‑巯基‑5‑甲基‑4‑庚酮,涉及一种增加、增强或赋予材料味道的方法,其中所述材料选自食物、口香糖、药品和牙膏,所述方法包括结合嗅觉可接受量的2‑巯基‑5‑甲基‑4‑庚酮的步骤,以及涉及一种通过加入嗅觉可接受量的2‑巯基‑5‑甲基‑4‑庚酮来改善、增强或改变香料制剂的方法。
Description
技术领域
本发明涉及一种新型化学实体及其作为调味料和香料的用途。
技术背景
在香料界一直存在提供新的化学物质的需求,以使得香料生产商和其他人能够创造用于香水、古龙水和个人护理产品的新的香料。这是一种对新的风味和香气的化合物,例如那些能提供坚果和水果感觉的化合物的持续需求。本领域技术人员能够理解分子化学结构的怎样的差异能导致气味、香调和特征的显著差异。例如,相近类似物之间的细小结构差异会导致具有不同风味特性的分子。由于这些独特的性质能为风味组合物提供独一无二且突出的特征,因而这种独特的性质可以非常有价值。然而,这些独特性质中的许多性质也可能会不理想,因而,会使得该分子不适用于调味用途。
本领域中众所周知,一种给定的分子是否具有有用的风味和香气性质,是否其合成能以大规模实施以适用于商业应用是不可预测的。基于本领域的普通技术知识,开发一种能符合应用标准的特定分子需要超量的实验。基于这些原因,本领域中持续且大量努力用于寻找适合风味和香味用途的能通过经济途径生产的新的分子。
发明概述
本发明提供一种新型化合物,2-巯基-5-甲基-4-庚酮及其在以下方面的用途:增强(ⅰ)饮料、食品、口香糖、牙科和口腔卫生产品等的风味和(ⅱ)香水、花露水、古龙水、个人产品等的香气。特别是,我们惊奇地发现以如下所示的通式Ⅰ所表示的2-巯基-5-甲基-4-庚酮具有难以预料的、特别令人期待的,以及独特的榛子风味特性:
2-巯基-5-甲基-4-庚酮具有水果和坚果香气以及具有意想不到的榛子特性的风味。
通过阅读下述说明书可以清楚地理解本发明的这些及其它实施方式。
发明详述
本发明的2-巯基-5-甲基-4-庚酮可以由原料5-甲基-2-庚烯-4-酮(购自西格玛奥德里奇公司(Sigma-Aldrich Inc.))通过两步容易地制得。反应步骤可以由以下方案表示:
本领域技术人员能够认识到本发明的化合物可以具有包括光学活性形式的许多异构体。本文所述的化合物包括同分异构混合物以及可以通过本领域技术人员已知的技术分离的特定的对应异构体。合适的技术包括色谱法,如高效液相色谱法,简称为HPLC,特别是凝胶色谱法,还包括固相微萃取法,简称为SPME。
我们令人惊奇的发现本发明的化合物具有强烈的、意想不到的风味效果,例如,热带的(tropical)、果香、焙烤、坚果、肉味,和榛子特性,证实所述效果有利于其在增强和赋予食物、口香糖、口腔卫生产品和药品味道提升或体觉效果中的用途。
本发明的化合物还能够与本领域中已知的其它风味化合物联合使用。当本发明的化合物用于口服消费组合物时,其能够与本领域中所熟知的常规风味成分或佐剂联合使用。这种风味成分和佐剂的要求是:(1)其与本发明的化合物味觉相容,这种风味成分或佐剂的使用不会对要加入所述化合物的最终消费组合物的风味有不利影响;以及(2)其是可摄取可接受的并且因此是无毒的,或者是无害的。此外,所述口服消费组合物能够宽泛地包括其他调味材料、运载体、稳定剂、增稠剂、表面活性剂、调节剂和风味增强剂。
本发明的化合物还广泛的应用于目前的香料产品,包括香水、古龙水、个人护理产品例如香皂、沐浴露和护发产品以及空气清新剂和化妆品制剂。本发明还能够用于香型清洁剂,例如,但不局限于洗涤剂、洗盘用材料、、擦洗组合物、窗户清洁剂等。
当用于香料制剂时,本发明的化合物能够单独使用或与其他香料组分、溶剂、佐剂等联合使用。可以使用的其他成分的性质和种类是本领域技术人员已知的。
许多类型的香料能够用于本发明,仅有的限制是与其他所用组分的相容性。合适的香料包括但不局限于水果香型,如杏仁、苹果、樱桃、葡萄、梨、菠萝、桔子、草莓、覆盆子;麝香,花香,如薰衣草型、玫瑰型、鸢尾型、康乃馨型。其他令人愉悦的香味包括草本植物香味和源自松树、云杉和其他森林气味的林区香味。香料还可以源自各种油,例如精油,或源自植物材料,例如薄荷、留兰香等。美国专利号US4,534,891中提供了合适的香料的列表,其内容全部通过参考结合入本文。合适的香料的另一个来源可参见W.A.Poucher在1959年编写的“香水、化妆品和皂类(Perfumes,Cosmetics and Soaps)”第二版。该专著中提供的香料是阿拉伯胶,金合欢,素心兰,仙客来,蕨类植物,栀子,山楂,天芥菜,金银花,风信子,茉莉,丁香,百合,玉兰,含羞草,水仙花,刚切割的干草,橙花,兰花,木犀草,香豌豆,三叶草(trefle),晚香玉,香子兰,紫罗兰,桂竹香等。
本文使用的食品包括提供给人或动物的固体和液体的可摄取材料,所述材料通常具有但不必须具有营养价值。因此,食品包括食物产品、例如肉类,肉汁,汤,方便食品,麦芽,酒精和其他饮料,牛奶和乳制品,海鲜包括鱼、甲壳动物、软体动物等,糖果,蔬菜,谷物,软饮料,小吃,狗粮和猫粮,以及其他兽医产品等。
本文所用短语“增加、增强或赋予材料味道”中的术语“增大”是指将调味料制剂提升至更理想的特征。术语“增强”是指使得调味料制剂的效果更强或向所述调味料制剂提供改进的特性。术语“赋予”是指向所述调味料制剂提供改变的特性。
本文所用短语“改善、增强或改变香料制剂”中的术语“改善”是指将香料制剂提升至更理想的特征。术语“增强”是指使得香料制剂的效果更强或向所述香料制剂提供改进的特性。术语“改变”是指向所述香料制剂提供改变的特性。
如本文所用,嗅觉有效剂量是指调味料或香料组合物中化合物的含量能够贡献其特定的嗅觉特性,但所述整体组合物的风味,味道和香气效果是每种调味料或香料成分的效果的总和。因此,本发明的化合物能够用于改变一种调味料或香料组合物的特性,或通过改变组合物中另外的成分贡献的风味、味道和香气反应而改变其特性。所述含量根据包括其他成分、其相对含量和所需的效果的多种因素而变化。
本发明化合物的使用量根据所述化合物应用的产品而变化。通常,所述化合物在产品中的使用量大于约0.5重量份/十亿,优选为约1重量份/十亿至约1重量份/百万,更优选约5重量份/十亿至约500重量份/十亿。
下述是本发明的具体实施方式。本发明的其它改进对于本领域的技术人员来说将是显而易见的。应当理解,这些改进包括在本发明范围之内。除另有说明,此处使用的全部百分比均是重量百分比,ppb是指份每十亿,L是指升,mL是指毫升,g是指克,mol是指摩尔,M是指摩尔每升,mmHg是指毫米(mm)汞柱(Hg)。
实施例1
S-(5-甲基-4-氧代庚-2-基)硫代乙酸酯的制备:
在反应烧瓶中装入5-甲基-2-庚烯-4-酮(200g,1.59mol)和哌啶(6.6g),使用冷却浴冷却至15℃。随后通过加料漏斗向反应烧瓶中逐滴加入硫代乙酸(241g,3.17mol)。所述给料过程是放热的。反应温度保持在25℃以下。加料完成后,移除冷却浴同时将反应在室温下再搅拌一小时。随后将反应混合物转移至分离漏斗中。有机层先用碳酸氢钠溶液(10%,250mL)后用盐水(250mL)洗涤,用硫酸镁干燥。接下来在真空条件(78℃,11.0mmHg压力)下对得到的粗产品进行进一步蒸馏,得到S-(5-甲基-4-氧代庚-2-基)硫代乙酸酯(288.0g)(用气相色谱法监测,其产量约90%,纯度超过97%)。
1H NMR(500MHz)(氯仿-d):3.93ppm(六重峰,1H,J=6.98Hz),2.80-2.87ppm(m,1H),2.66ppm(m,1H),2.42ppm(六重峰,1H,J=6.78Hz),2.29ppm(s,3H),1.68ppm(m,1H),1.38ppm(七重峰,1H,J=7.09Hz),1.32ppm(d,3H,J=6.95Hz),1.06ppm(双重峰(J=1.58Hz)的双重峰(J=6.88Hz),3H),0.88ppm(双重峰(J=1.50Hz)的三重峰(J=7.40Hz),3H)。
实施例Ⅱ
2-巯基-5-甲基-庚-4-酮的制备:
在反应烧瓶中装入HCl(1.25M,500mL)的甲醇溶液(0.63mol)。随后向反应烧瓶中一次性加入S-(5-甲基-4-氧代庚-2-基)硫代乙酸酯(127.0g,0.63mol)(上述实施例Ⅰ中合成的)。将反应混合物在40℃下搅拌约48小时,随后冷却至室温,转移至分离漏斗中。加入水(250mL)。接下来将反应混合物用乙酸乙酯萃取两次(每次250mL)。合并有机相,先用水(250mL)后用盐水(100mL)洗涤,然后用硫酸镁干燥。接下来在真空条件(57℃,1.33mmHg压力)下对得到的粗产品进行进一步蒸馏,得到2-巯基-5-甲基-庚-4-酮(76.0g)(用气相色谱法监测,其产量约76%,纯度超过98%)。
1H NMR(500MHz)(氯仿-d):3.44ppm(七重峰,1H,J=6.70Hz),2.72-2.82ppm(m,1H),2.65-2.72ppm(m,1H),2.42ppm(六重峰,1H,J=6.85Hz),1.82-1.85ppm(m,1H),1.69ppm(m,1H),1.39ppm(m,1H),1.33ppm(二重峰(J=2.08Hz)的二重峰(J=6.83Hz),3H,),1.07ppm(二重峰(J=3.48Hz)的二重峰(J=6.93Hz),3H),0.89ppm(二重峰(J=5.63Hz)的三重峰(J=7.30Hz),3H)。
实施例Ⅲ
按照如下方法制备并评估含有2-巯基-5-甲基-庚-4-酮的样品。表明2-巯基-5-甲基-庚-4-酮具有出乎意料且有利的风味性质:
实施例Ⅳ
按照如下方法制备粘性风味配方并测试。表明2-巯基-5-甲基-庚-4-酮赋予该配方水果和坚果香调。
制备糖(191.25g)、果胶(11.50g)、水(35.00g)和高果糖玉米糖浆(HFCS)(190.40g)的第一混合物并将其加热至180℉。制备明胶(32.50g)、水(38.65g)和柠檬酸(0.25g)的第二混合物并将其加入至第一混合物中。然后加入各种量的2-巯基-5-甲基-庚-4-酮并将所得混合物倒入模具中。得到包含不同量的2-巯基-5-甲基-庚-4-酮的粘性样品并进行评估。结果如下:
浓度为20ppb的2-巯基-5-甲基-庚-4-酮具有额外的果香香调、黑莓香调、蓝莓香调和葡萄香调;
浓度为50ppb的2-巯基-5-甲基-庚-4-酮具有额外的黑醋栗香调、硫磺香调、轻微橡胶轮胎香调和蘑菇香调;以及
浓度为100ppb的2-巯基-5-甲基-庚-4-酮具有额外的硫磺香调。
Claims (4)
1.一种化合物,其为2-巯基-5-甲基-4-庚酮。
2.一种包含化合物2-巯基-5-甲基-4-庚酮的调味料组合物。
3.一种增加、增强或赋予材料味道的方法,所述材料选自食物、口香糖、药品和牙膏,所述方法包括结合嗅觉可接受量的化合物2-巯基-5-甲基-4-庚酮的步骤。
4.一种通过加入嗅觉可接受量的化合物2-巯基-5-甲基-4-庚酮来改善、增强或改变香料制剂的方法。
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