| 摘要 |
Thiols, especially natural aromatising thiols, are prepared by contacting a cysteine S-conjugate of formula (I) or (II) with a microorganism suitable for food and having beta -C-S-lyase enzymatic activity: R1 = H, 1-7C alkyl, Phe, benzyl, 2-R2-2-R3-vinyl, 5-R2-furan-2-yl or 5-R2-thiofuran-2-yl; R2, R3 = H or Me; R4 = H or with R1 = a 2-R5-r-R6-tetrahydrofuran-3-ylidene or 2-R5-R6-2,3-dihydrofuran-3-ylidene group, or is CH(OH)R7; R5, R6 = H or Me; R7 = H, 1-4C alkyl or Phe; R8-R10 = H or 1-4C alkyl; R11 = H, 1-4C alkyl, alkoxy, Phe or 1-4C alkylamino, and n = 0 or 1. |
