Formation of odorous compounds from hydrogen sulphide and 2-butenal
- 1 March 1976
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 161 (1) , 53-59
- https://doi.org/10.1007/bf01145420
Abstract
Stark riechende Verbindungen können bei der Addition von Schwefelwasserstoff an ungesättigte Carbonylverbindungen entstehen. Die Reaktion zwischen Schwefelwasserstoff und 2-Butenal wurde untersucht und die Charakteristik der Gerüche, die Struktur und einige der physikalisch-chemischen Charakteristiken der Reaktionsprodukte festgestellt. Der Einfluß des pH auf den Typ von in verdünnter wäßriger Lösung entstandenen Komponenten wurde untersucht. Strongly odorous compounds may be formed upon addition of hydrogen sulphide to unsaturated carbonyl compounds. The reaction between hydrogen sulphide and 2-butenal was studied, and the characteristics of the flavour, the structure and some of the physical chemical characteristics of the reaction products were determinded. The influence of the pH on the type of components formed in dilute aqueous solution was investigated.Keywords
This publication has 7 references indexed in Scilit:
- Wide-bore glass capillary columns for gas chromatography. Their preparation and applicationChromatographia, 1975
- Organic sulfur compounds from fatty aldehydes, hydrogen sulfide, thiols, and ammonia as flavor constituentsJournal of Agricultural and Food Chemistry, 1974
- Precursors of sulfur‐containing flavor compoundsC R C Critical Reviews in Food Technology, 1974
- Good general practice.BMJ, 1967
- Causes of Ribes Flavor in CheeseJournal of Dairy Science, 1967
- Zur Kenntnis der Dihydrometathiazine‐Δ3Journal für Praktische Chemie, 1967
- The Reaction of Hydrogen Sulfide with Acrylonitrile, Acrylic Ester and CrotonaldehydeJournal of the American Chemical Society, 1947