Thioether substituted thiolcarbonates
Abstract
Abstract FOODSTUFFS WITH IMPROVED FLAVOR PROPERTIES ARE OBTAINED BY INCORPORATION OF A DIESTER OF MONOTHIOCARBONIC ACID CONTAINING RADICALS CHARACTERISTIC OF A FLAVORING THIOL, A SECONDARY OR TERTIARY ALCOHOL AND CARBONIC ACID. THESE DIESTERS WERE FOUND TO BE EXCELLENT PRECURSORS OF FLAVORING THIOLS, RELEASING THE THIOLS AT A CONTROLLED RATE UNDER MILD CONDITIONS. PARTICULARLY SUITABLE DIESTERS HAVE THE GENERAL FROMULA R1-S-CO-O-R2, IN WHICH R1 REPRESENTS AN OPTIONALLY SUBSTITUTED ALKYL, HOMOOR HETEROCYCLIC RADICAL WHICH CONTAINS 1-10, PREFERABLY 3-7 CARBON ATOMS AND NOT MORE THAN 2 HETERO ATOMS WHICH ARE EITHER OXYGEN OR SULPHUR AND R2 REPRESENTS SECONDARY OR TERTIARY HYDROCARBYL GROUP CONTAINING 3-20 CARBON ATOMS, PREFERABLY AN ALKYL GROUP CONTAINING 3-8 CARBON ATOMS.
Inventors
- 👤 Der Heijden A Van
- 👤 L Schutte
Bibliographic Details
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