| 摘要 |
A material having the empirical formula C10H14O3S, given I.R. and N.M.R. spectra (Figs. 1 and 2) and given relative m/e intensities as shown by a mass spectrogram is produced by reacting thiamine or 3-acetyl-3-mercapto-propanol-1 in the presence of an organic carb oxylic acid. This product is thought to contain carbonyl and ether groups. Suitable organic acids are glutamic, glutanic, lactic, succinic, acetic, propionic, tartaric, aspartic and citric acids, glycine and particularly protein hydro lysates. The reaction is preferably carried out in the presence of a second sulphur-containing compound, e.g. a sulphur-containing amino acid, a mercaptan, an alkyl sulphide or disul phide, H2S or an alkali metal or alkaline earth metal sulphide. The reactions preferably take place in water solution, and the desired product may be isolated by extraction with iso-pentane followed by gas-liquid chromatography tech niques.ALSO:The flavour and aroma of roasted meat are imparted to an edible composition by associating with it a material having the formula C10H14O3S, given I.R. and N.H.R. spectra (Figs. 1 and 2) and given relative m/1 intensities as shown by a mass spectrogram. This material is produced by reacting thiamine or 3-acetyl or 3-acetyl-3 mercaptoproparol-1 in the presence of an organic carboxylic acid, e.g. a protein hydrolysate, preferably in the presence of another sulphur-containing compound. The reaction product may be extracted by gumarabic and dried, e.g. spray-dried, or the compound C10H14O3S may be isolated by gas-liquid chromatography. It may be used in a pure or impure condition, e.g. a beef bouillon cube may be formed by mixing the impure product of the above reaction, gelatin, monosodium glutamate, colouring, garlic and pepper, or a gravy may contain this product with cornstarch, caramel colour, garlic, pepper, salt and monosodium glutamate. A soup may similarly be prepared if mixed vegetables are added to the mixture. |
