| 摘要 |
A process for preparing a savory flavor, the process comprising reacting a compound of general formula X with hydrogen sulphide and/or cystein, wherein in which R1 represents an alkyl group having 1 or 2 carbon atoms or hydrogen, R2 represents an alkyl group having from 1 to 4 carbon atoms or hydrogen, R3 represents an alkyl group having from 1 to 5 carbon atoms or hydrogen and R4 represents hydrogen or an organic radical consisting of from 1 to 6 carbon atoms, hydrogen and from 0 to 2 oxygen atoms. X is preferably 4-hydroxy-2,5-dimethyl-2-(2-hydroxy-3-oxo-2-butyl)-3(2H)-furanone, and is formed from the reaction of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and diacetyl. 2,5-dimethyl-4-mercapto-3(2H)-furanone is a flavor compound obtainable by this process.
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