| 摘要 |
A process for preparing a savoury flavour, the process comprising reacting a compound of general formula X with hydrogen sulphide and/or cystein , wherein X is: <CHEM> in which R<1> represents an alkyl group having 1 or 2 carbon atoms or hydrogen, R<2> represents an alkyl group having from 1 to 4 carbon atoms or hydrogen, R<3> represents an alkyl group having from 1 to 5 carbon atoms or hydrogen and R<4> 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 flavour compound obtainable by this process. |
