7484-07-3Relevant academic research and scientific papers
Identification and Organoleptic Contribution of Vanillylthiol in Wines
Floch, Morgan,Shinkaruk, Svitlana,Darriet, Philippe,Pons, Alexandre
, p. 1318 - 1325 (2016)
Vanillylthiol, a chemical compound reminiscent of clove and smoke, has been identified for the first time in young red and dry white wines. The chemical structure of this new aroma was confirmed by original chemical synthesis. Vanillylthiol was prepared by a two-step procedure from vanillin. The conversion of vanillin to divanillyl disulfide was easily achieved by treatment with an inorganic sulfur-donor reagent. Reduction of the disulfide gave the target thiol in good yield. The quantification of vanillylthiol in wine was performed by nonspecific liquid/liquid extraction (CH2Cl2), separation of the volatile compounds using gas chromatography, and specific detection using tandem mass spectrometry (triple quadrupole). Vanillylthiol was found particularly in young wines aged in new oak barrels. These wines contained between a few 50 ng/L to more than 8300 ng/L. The highest levels were found in red wines aged 12 months in new oak barrels. Given its perception threshold in a wine model solution (3.8 μg/L), vanillylthiol may contribute to the spicy, clove-like flavor of red wines aged in oak barrels.
Application of gastrodia elata bl derived derivative to preparation of medicine for treating acute or chronic pain
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Paragraph 0084-0086, (2021/01/20)
The invention discloses application of gastrodia elata bl derived derivatives to preparation of a medicine for treating the acute or chronic pain, in particular to compounds as shown in general formulas (I), (II) and (III) and application of pharmaceutically acceptable salt thereof to preparation of the medicine for preventing and/or treating the acute or chronic pain, discloses a preparation method of the compounds, and belongs to the technical field of medicine.
