33281-91-3

Usage

InChI:InChI=1/C10H18OS/c1-7-4-5-8(9(11)6-7)10(2,3)12/h7-8,12H,4-6H2,1-3H3/t7-,8-/m1/s1

Upstream product

• 89-82-7 pulegone 
• 3391-90-0 (S)-(-)-pulegone 
• 94293-57-9 8-acetylthio-para-menthan-3-one 

Relevant academic research and scientific papers

A Green and Sustainable Approach: Celebrating the 30th Anniversary of the Asymmetric l-Menthol Process

Takasago has been devoted to producing l-menthol since 1954, and our long history of manufacturing this important aroma chemical is reviewed here. The current asymmetric catalytic process had its 30th anniversary in 2013. Our l-menthol process is consider

A director menthones and sodium sulfide by preparing edible essence 8-mercapto malaya alkone method

The invention relates to a method for preparing edible essence 8-mercaptomenthone from pulegone and sodium sulfide. The method utilizes sodium sulfide, potassium sulfide or ammonium sulfide as a raw material. Compared with the prior art, the method does not use toxic gas H2S, is free of multiple complicated processes, has high operation safety and is environmentally friendly. The method has a high 8-mercaptomenthone yield, simple processes and mild reaction conditions, is suitable for industrial production and solves the problems of a low yield of the prior art.

An edible essence 8-mercapto malaya alkone method for the preparation of

The invention discloses a preparation method of edible essence 8-mercaptomenthone. The preparation method utilizes polysulfides and pulegone as raw materials. Compared with the prior art, the preparation method is free of toxic H2S use and multiple complicated processes and has high operation safety and environmental friendliness. The preparation method has a high 8-mercaptomenthone yield, simple processes and mild reaction conditions and is suitable for industrial production.

Flavouring and odorant thiols from renewable natural resources by InIII-catalysed hydrothioacetylation and lipase-catalysed solvolysis

A chemoenzymatic access to thiol compounds, including ethyl 3-thiobutanoate, 3-thio-p-menthene and 8-thio-p-menthan-2-one, three compounds of interest in flavour and fragrance chemistry presenting various fruity notes, is proposed. It involves an indium(III)-catalysed hydrothioacetylation of renewable precursors followed by an enzymatic solvolysis of the obtained thioesters by lipases in aqueous or organic solvents.

Determination and isolation of a thioesterase from passion fruit (Passiflora edulis Sims) that hydrolyzes volatile thioesters

Volatile organosulfur compounds (VOSCs) are high impact aroma chemicals characteristic of tropical fruits which are active as both free thiols and the respective thioesters. Using a simple and sensitive colorimetric enzyme assay, a thioesterase activity toward VOSCs has been identified in ripening purple passion fruit (Passiflora edulis Sims). The assay was based on determining the release of free thiols from 2-methyl-3-furanthiol acetate using Ellman's reagent. The major thioesterase in the fruit was found to be a wall-bound protein in the mesocarp. The extracted enzyme activity was purified 150-fold and shown to be associated with a 43 kDa monomeric serine hydrolase which was selectively labeled with a fluorophosphonate suicide probe. MS-MS sequencing identified the thioesterase as a class 13 glycoside hydrolase, most similar to pectin acetylesterase, an enzyme involved in cell wall modifications in the peel of a number of fruit. Our results suggest that cell wall hydrolases in tropical fruit may have additional useful roles in biotransforming VOSCs.

Flavor and fragrance compositions

The present invention provides a flavor and fragrance composition which comprises, as the active ingredient, an optically active (1S)-8-mercaptomenthone having an S-form/R-form mixing ratio for the configuration at the 4-position in the range of from 65:35 to 95:5 by weight, wherein the flavor and fragrance composition is for use in food and beverage, fragrances and cosmetics, pharmaceuticals or oral compositions and the like; a product which is scented with the flavor and fragrance composition; and a method for enhancing or modulating odor of the flavor and fragrance composition by adding the optically active (1S)-8-mercaptomenthone.

Fragrance precursors

The invention relates to fragrance precursors, In particular, the invention relates to the use of several classes of compounds which may act as fragrance precursors, e,g., in cosmetic products such as deodorants and antiperspirants and in laundry products such as detergents and fabric softners. These compounds are odorless, but upon contacting the skin as example, in skin care compositions or in personal care compositions, produce fragrances. The compounds also produce fragrances when used in the presence of lipases, e.g. as used in (laundry) detergents, thus providing a prolongation of the fabric scenting effect. The compounds under consideration are compounds of the formula I: The substituents are defined in the specification.

Menthone-8-thiol, carvomenthone-8-thiol and process for preparing same

New ketone-thiols and their use as perfuming and odor-modifying agents in the manufacture of perfumes and perfumed products, and as flavoring and taste-modifying agents in the preparation of foodstuffs in general and imitation flavors for foodstuffs, beverages, animal feeds, pharmaceutical preparations and tobacco products. A method for the preparation of said ketone-thiols.