Chin. J. Org. Chem. ›› 2019, Vol. 39 ›› Issue (8): 2139-2147.DOI: 10.6023/cjoc201903069 Previous Articles     Next Articles

Special Issue: 陈茹玉先生诞辰100周年



王明a, 王翠红a, 姜雪峰a,b   

  1. a 华东师范大学化学与分子工程学院 上海市绿色化学与化工过程绿色化重点实验室 上海 200062;
    b 南开大学 元素有机化学国家重点实验室 天津 300071
  • 收稿日期:2019-03-29 修回日期:2019-04-22 发布日期:2019-05-10
  • 通讯作者: 王翠红, 姜雪峰;
  • 基金资助:


Recent Progress in the Sulfur-Containing Perfume & Flavors Construction

Wang Minga, Wang Cuihonga, Jiang Xuefenga,b   

  1. a Shanghai Key Laboratory of Green Chemistry and Chemical Process, School of Chemistry and Molecular Engineering, East China Normal University, Shanghai 200062;
    b State Key Laboratory of Elemento-organic Chemistry, Nankai University, Tianjin 300071
  • Received:2019-03-29 Revised:2019-04-22 Published:2019-05-10
  • Contact: 10.6023/cjoc201903069;
  • Supported by:

    Project supported by the National Key Research and Development Program of China (No. 2017YFD0200500), and the National Natural Science Foundation of China (Nos. 21722202, 21672069, 21871089).

Scientists have found more and more sulfur compounds in food with the development of science and technology, high-precision analytical methods and equipment. In 2015, Flavor and Extract Manufactures Association of the United State published 2816 safe flavors, and there are more than 388 sulfur-containing compounds, accounting for more than 13%. The main smell of sulfur-containing flavors is food, especially the non-staple food and dishes. It is mainly used as food flavor, flower flavor and fruity flavor. Due to the increase of sulfur-containing perfume and flavors demand, its production scale is increasing, the research on synthesis methods is also deepening, and the green and efficient construction methods are also constantly reported. In this review, the recent progress in the construction of sulfide, thiol, thioester and polysulfide perfume & flavors is summarized.

Key words: sulfide, thiol, thioester, polysulfide, perfume, flavors