含硫香精香料的合成进展
收稿日期: 2019-03-29
修回日期: 2019-04-22
网络出版日期: 2019-05-10
基金资助
国家重点研发计划（2017YFD0200500）、国家自然科学基金（Nos.21722202，21672069，21871089）资助项目.
Recent Progress in the Sulfur-Containing Perfume & Flavors Construction
Received date: 2019-03-29
Revised date: 2019-04-22
Online published: 2019-05-10
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).
王明 , 王翠红 , 姜雪峰 . 含硫香精香料的合成进展[J]. 有机化学, 2019 , 39(8) : 2139 -2147 . DOI: 10.6023/cjoc201903069
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.
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