38462-22-5 Usage
Description
P-Menthα-8-thiol-3-one has a black-currant flavor. May be prepared by reaction of pulegone or isopulegone with hydrogen sulfide excess and ethanolic potassium hydroxide.
Chemical Properties
Different sources of media describe the Chemical Properties of 38462-22-5 differently. You can refer to the following data:
1. p-Mentha-8-thiol-3-one has a black currant flavor.
2. clear yellow to dark yellow liquid
3. p-Mentha-8-thiol-3-one is an
essential odoriferous constituent of buchu leaf oil. The commercial product is
synthesized from pulegone and is a liquid mixture of cis–trans-isomers with a
typical blackcurrant odor. 8-Mercapto-p-menthan-3-one is prepared by reacting
pulegone with hydrogen sulfide in the presence of a base (e.g., triethylamine).
This powerful fragrance and flavor substance is used in perfume and aroma
compositions.
Occurrence
Reported found in buchu oil.
Preparation
By reaction of pulegone or isopulegone with hydrogen sulfide excess and ethanolic potassium hydroxide.
Aroma threshold values
Aroma characteristics at 0.001%: sweet, pungent, minty and piney, buchulike and catty, sulfurous, metal lic, thiomenthome-like, blackberry, blackcurrant and grape fruity, with an earthy background.
Taste threshold values
Taste characteristics at 5 ppm: minty, fruity, buchu-like, with a cooling, green tropical nuance, winey, sul furous and catty, metallic, slightly durnianlike, grape, blackcurrant, blackberry with a somewhat creamy mouthfeel.
Check Digit Verification of cas no
The CAS Registry Mumber 38462-22-5 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 3,8,4,6 and 2 respectively; the second part has 2 digits, 2 and 2 respectively.
Calculate Digit Verification of CAS Registry Number 38462-22:
(7*3)+(6*8)+(5*4)+(4*6)+(3*2)+(2*2)+(1*2)=125
125 % 10 = 5
So 38462-22-5 is a valid CAS Registry Number.
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
38462-22-5Relevant articles and documents
Determination and isolation of a thioesterase from passion fruit (Passiflora edulis Sims) that hydrolyzes volatile thioesters
Tapp, Edward J.,Cummins, Ian,Brassington, David,Edwards, Robert
experimental part, p. 6623 - 6630 (2010/04/06)
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.
Menthone-8-thiol, carvomenthone-8-thiol and process for preparing same
-
, (2008/06/13)
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.
