Flavoring with 3,7-dimethyl-octa-2,6-dienyl-mercaptan

Abstract

The preparation and use of the novel 3,7-dimethyl-octa-2,6-dienyl-mercaptan as a new odorant and flavorant is disclosed.

Description

FIELD OF THE INVENTION

This invention relates to the field of fragrances and flavors, and more especially to odorant compositions and foodstuffs.

SUMMARY OF THE INVENTION

The invention relates to a new odorant and/or aroma substance, namely 3,7-dimethyl-octa-2,6-dienylmercaptan (thiogeraniol)having the formula ##STR1##

The invention also relates to a process for the manufacture of the compound I, its use as an odorant or its use for aromatizing foodstuffs and/or delicacies and odorant compositions or foodstuffs, delicacies and/or aromatizing agents, characterized by a content of the compound I effective for olfactory and flavoring purposes.

Formula I is intended to include both of the possible cis-trans isomers.

The novel compound (I) in accordance with this invention can be obtained by treating a compound of the formula ##STR2## wherein R signifies a residue which can be cleaved off by hydrolysis, with a base.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

In carrying out the process for the preparation of the novel compound I of this invention, starting materials II in which the residue R is ##STR3## ARE ADVANTAGEOUS. X represents the anion of an acid, for example a hydrohalic acid (such as hydrofluoric, hydrochloric, hydrobromic or hydriodic (acid), a lower alkanesulphonic acid (such as methanesulphonic acid), a benzenesulphonic acid or a lower alkyl-benzenesulphonic acid (such as p-toluenesulphonic acid), Y signifies halogen, especially chlorine, lower alkyl or nitro and n a whole number from 0 to 5, preferably = 1 or 2.

Examples for the residue (b) are: ##STR4##

Inorganic or organic bases may be used. Examples of inorganic bases are alkali metal hydroxides such as sodium or potassium hydroxide; alkaline earth metal hydroxides such as calcium hydroxide; alkali carbonates such as sodium or potassium carbonate. Examples of organic bases are amines, for example alkylamines such as methylamine or ethylamine, or heterocyclic amines, for example pyridine or piperidine.

According to a preferred embodiment of the process in accordance with this invention, geranylthiouronium tosylate ##STR5## is used as the starting substance. The treatment with the base is expediently effected in aqueous medium. The reaction temperature can lie between about 0.degree. and 110.degree. C. A preferred temperature range is that from 10.degree. - 30.degree. C.

The compound of formula IIa can be obtained by bringing a geranylthiouronium halide ##STR6## wherein Z signifies halogen, preferably geranylthiouronium bromide, to reaction with p-toluenesulphonic acid or a reactive derivative thereof in the usual and known manner.

The compound of formula III can, in its turn, be obtained by reacting linalool or geraniol with hydrogen halide, preferably hydrogen bromide, in the presence of thiourea. There thereby primarily results (by allyl rearrangement in the case of linalool) the geranyl halide of the formula ##STR7## wherein Z has the above significance, (thus, for example, geranyl bromide) which then reacts with the thioures present to give the thiouronium compound III.

The reaction of linalool or geraniol with, for example, hydrogen bromide is expediently effected at -20.degree. to 100.degree. C, preferably at 10.degree. to 30.degree. C.

In accordance with a further process variant, a halogen compound of formula III (preferably the bromide) can also serve as the starting material. In this case, it is expedient to work under the same conditions as have been given above for the conversion of the compound of formula IIa into the compound of formula I.

In accordance with a further process variant, a compound of formula III manufactured in situ can also be reacted under the influence of a base to give a compound I, for example by reacting a halide IV with thiourea in a high-boiling solvent, for example triethyleneglycol. After termination of the reaction (ca 30 minutes), the reaction mixture containing the compound of formula III is treated with a high-boiling amine (e.g. triethylenepentamine), the thiouronium halide III being saponified to the compound I (of Cossar et al., J.Org. Chem. 27, 93-95 (1962)).

When a compound of formula II wherein R signifies the residue (b) is employed as the starting material for the process in accordance with the invention, one can proceed according to Carmaise et al. J.Org. Chem., 27, 4509-12 (1962) and Clive, Chem. Commun. 1014-15 (1970).

The compound of formula I (thiogeraniol) in accordance with this invention particularly possesses aroma and odorant properties, especially interesting berry notes as well as an interesting grape fruit note. It can accordingly be used for aromatizing foodstuffs and delicacies as well as drinks or as an odorant for the manufacture of odorant compositions such as perfumes, or can find use for perfuming technical or cosmetic products of all kinds, for example solid and liquid detergents, synthetic washing agents, aerosols, soaps, creams, lotions. The novel compound I finds use in perfumery on the basis of its warm, earthly, spicy, green, slightly sulphurous note and its good adhesiveness. It is especially suitable in the manufacture of perfume bases with lavender-like notes. The fragrance characteristic of such bases is modified in an advantageous manner by the addition of the thiol in accordance with this invention.

The content of the novel compound I in odorant compositions or in the perfumed products can vary within wide limits, for example between about 0.001 and about 5 wt. %, preferably between about 0.01 and about 1 wt. %.

The flavor of the compound I can be designated as greenish, spicy and woody. The compound may be used in the manufacture of certain artificial fruit aromas, especially in the manufacture of cassis aroma (aroma of blackcurrants). Here it can especially find use as an aroma component in the manufacture of cheap "synthetic" buccu leaf oil. Natural bucca leaf oil which has hitherto found use as an aroma component for the production of cassis aroma is expensive and its price constantly climbs, as the demand exceeds the supply. However, readily accessible raspberry aromas of natural origin can also be changed into cassis aromas by addition of thiogeraniol. An addition of about 0.05-0.5%, preferably .about. 0.2% of thiogeraniol is sufficient for this.

The new compound of formula I can accordingly be used for producing cassis aromas in foodstuffs (e.g. milk drinks, yoghurt, etc.), in delicacies (e.g. confectionery products such as bon-bons, soft ice, etc.) and in drinks (e.g. mineral waters, syrups). The pronounced flavorous qualities of the compound I makes use in small concentrations possible. A suitable dosage includes, for example, the range of 10 ppb-100 ppm, preferably of 50-500 ppb, in the finished product.

The compound I is of special flavorous interest, as has surprisingly been found, when it is used in conjunction with a monoterpene alcohol such as, for example, .alpha.-terpineol. In this case the aroma properties of the thiol come particularly impressively into play.

The following examples illustrate the present invention, without however being limitative thereof.

EXAMPLE 1

190 g. of geranylthiouronium tosylate are introduced into a solution of 60 g. of sodium hydroxide in 250 ml. of water and the mixture is stirred for two hours. The resulting thiogeraniol is removed from the alkaline emulsion by steam-distillation, taken up in 2 liters of ether, the ethereal solution is washed neutral three times with 200 ml. of saturated common salt solution each time, thereupon dried over anhydrous magnesium sulphate and the ether evaporated in vacuum. The resulting crude product displays the following compositions:

90% thiogeraniol (ratio of the double-bond isomers = 6:1)

5% .alpha.-terpineol

5% by-products

By fractional distillation there are obtained 85 g. of thiogeraniol of boiling points 58.degree. C/0.35 mmHg, n.sub.D.sup.20 = 1.5030, purity ca 95% (by-products: .alpha.-terpineol).

The geranylthiouronium tosylate used as the starting material can be obtained as follows:

154 g. of linalool, 83.6 g. of thiourea and 124.5 ml. of 48% aqueous hydrogen bromide are mixed, with stirring, in a 500 ml. round flask. In so doing the turbid mixture firstly cools to ca 10.degree. C, slowly becomes clear and after ca 15 minutes warms to 40.degree.-50.degree. C, turbidity again setting in. After stirring at 20.degree. C for 20 hours, the resulting geranylthiouronium bromide is completely crystallized out. The resulting suspension is treated with 192.0 g. of p-toluenesulphonic acid in 400 ml. of water and the geranylthiouronium tosylate formed is filtered off after 15 minutes. It is washed twice with 100 ml. of water each time.

EXAMPLE 2

A synthetic buccu leaf oil having the following composition was prepared:

______________________________________ parts by weight______________________________________thiogeraniol 0.15.alpha.-pinene 0.10myrcene 0.15limonene 1.00menthone 1.40isomenthone 2.60pulegone 0.80pulegyl acetate 0.15.alpha.-terpineol 0.10geraniol 0.04methyleugenol 0.10cedryl acetate 0.05eucalyptol 0.30terpinen-4-ol 0.15______________________________________

EXAMPLE 3

A natural raspberry aroma consisting of 100 parts by weight of raspberry distillate, 400 parts by weight of raspberry juice concentrate and 100 parts by weight of sugar syrup is treated with 0.2 parts by weight of thiogeraniol. The original raspberry aroma thereby obtains the typical cassis note and can now find use as a cassis aroma.

EXAMPLE 4

Odorant composition (lavender type) with a content of a compound of formula I having the following formulation was prepared:

______________________________________ parts by weight______________________________________thiogeraniol (1% in phthalicacid diethyl ester) 40linalyl formate 10cistambral (10% in phthalicacid diethyl ester) 10undecylenaldehyde (1% inphthalic acid diethyl ester) 10methylionone 10neroli oil 10resinoid vanille 10verveine esteral 10civet nat. defatted (10% inphthalic acid diethyl ester) 10resinoid ciste labdanum 10benzylisoeugenol 20tangerine oil 50bergamotte oil 100menthyl acetate 100lavender oil 600 1000______________________________________

The addition of the thiogeraniol imparts to the lavender composition a greener and more herby fragrance.

Claims

1. Process for flavoring foodstuffs and delicacies or drinks characterized in that 3,7-dimethyl-octa-2,6-dienyl-mercaptan is incorporated therein in an amount from 10 ppb to 100 ppm of said compositions.

2. A cassis flavoring composition containing from 0.05 to 0.5 percent of 3,7-dimethyl-octa-2,6-dienyl-mercaptan.

3. A foodstuff, confectionery product or drink containing from 10 ppb - 100 ppm of 3,7-dimethyl-octa-2,6-dienyl-mercaptan.