Agricultural and Biological Chemistry
Online ISSN : 1881-1280
Print ISSN : 0002-1369
ISSN-L : 0002-1369
The Odor and the Infrared Spectra of Furfuryl Sulfides
Yataro OBATAYoshinori ISHIKAWATakeshi FUJIMOTO
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1965 Volume 29 Issue 4 Pages 345-350

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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 1130cm-1, which could be useful in identifying furfuryl sulfide group.
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© Japan Society for Bioscience, Biotechnology, and Agrochemistry
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