The Odor and the Infrared Spectra of Furfuryl Sulfides |
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Authors: | Yataro Obata Yoshinori Ishikawa Takeshi Fujimoto |
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Institution: | Department of Agricultural Chemistry, Faculty of Agriculture, Hokkaido University Sapporo, Japan. |
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Abstract: | By using furfuryl mercaptan as the starting material, the following sulfides have been prepared: methyl, ethyl, n-propyl, isopropyl, n-butyl, isobutyl, n-amyl, isoamyl, n-hexyl, n-octyl, n-decyl, allyl, prenyl (3-methyl-2-butenyl), benzyl, propargyl, β-hydroxyethyl furfuryl sulfides.Most of these compounds showed grassy or spicy odor which is distinguishable from the roasted-coffee aroma of furfuryl mercaptan. The infrared spectra of furfuryl alcohol, furfuryl mercaptan and the furfuryl sulfides in carbon tetrachloride have also been compared to find the characteristic absorptions for furfuryl sulfides and a medium band has been detected at 1130 cm?1, which could be useful in identifying furfuryl sulfide group. |
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