Taste threshold values
Taste characteristics at 20 ppm: roasted, sulfuraceous, alliaceous, green and meaty.
Synthesis
The general procedure for the synthesis of difurfuryldisulfide from furfuryl(base)thiols was as follows: a non-homogeneous mixture of 4-chlorobenzenethiol (0.145 g, 1 mmol) with KBrO3 (0.167 g, 1 mmol), (NH4)6Mo7O24-4H2O (0.124 g, 10 mmol), and CH3CN/H2O (7:3, 5 mL) was mixed. The reaction mixture was stirred in a fume hood for 4 min under ambient atmosphere and at room temperature. The reaction progress was monitored by thin layer chromatography (TLC) using EtOAc/n-C6H14 (1:13) as eluent. Upon completion of the reaction, CH2Cl2 (20 mL) was added and the reaction mixture was filtered. The filtrate was washed sequentially with 5% NaOH solution and water and then dried with anhydrous MgSO4. Finally, the difurfuryldisulfide product of sufficient purity was obtained by evaporating the solvent.
References
[1] Bulletin of the Chemical Society of Japan, 1996, vol. 69, # 3, p. 685 - 691
[2] Synthesis, 2007, # 21, p. 3286 - 3289
[3] Journal of Chemical Research - Part S, 2002, # 11, p. 564 - 566
[4] Synthetic Communications, 2011, vol. 41, # 2, p. 170 - 176
[5] Journal of Organic Chemistry, 1995, vol. 60, # 11, p. 3266 - 3267
