Thiazolidines and their oxidation products as flavouring compounds

The selective oxidation reactions of thiazolidines were studied. The synthesis of 2‐ and 3‐thiazolines, as well as that of thiazoles, thiazolidine‐1‐oxides and thiazolidine‐1,1‐dioxides, are presented. Olfactory analysis of several of these compounds reveals interesting notes with thresholds in the...

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Veröffentlicht in:	Flavour and fragrance journal 2002-11, Vol.17 (6), p.432-439
Hauptverfasser:	Fernandez, Xavier, Duñach, Elisabet, Fellous, Roland, Lizzani-Cuvelier, Louisette, Loiseau, Michel
Format:	Artikel
Sprache:	eng
Schlagworte:	1-dioxide 2- and 3-thiazoline Aroma and flavouring agent industries Biological and medical sciences flavour Food industries Fundamental and applied biological sciences. Psychology oxidation oxidation, flavour thiazolidine thiazolidine-1 thiazolidine-1-oxide thiazolidine‐1,1‐dioxide
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Beschreibung
Zusammenfassung:	The selective oxidation reactions of thiazolidines were studied. The synthesis of 2‐ and 3‐thiazolines, as well as that of thiazoles, thiazolidine‐1‐oxides and thiazolidine‐1,1‐dioxides, are presented. Olfactory analysis of several of these compounds reveals interesting notes with thresholds in the ppm range, in most cases related to foodstuffs. Copyright © 2002 John Wiley & Sons, Ltd.
ISSN:	0882-5734 1099-1026
DOI:	10.1002/ffj.1121