2-ヒドロキシ-3-メチル-2-シクロペンテノン 化学特性,用途語,生産方法
外観
白色～うすい黄色～うすい黄赤色粉末～結晶
用途
カスタードプリンのカラメルソース部分に似た、甘く焦げたにおいがあることから、食品や飼料添加物、衣料用洗剤、 電子たばこの香料として幅広く使用されている。また、日本の環境省告示の「臭気指数及び臭気排出強度の算定の方法」における基準臭液に採用されている。木材の薫煙処理により生じ、殺菌?防腐効果をもたらすとの説もある。
化学的特性
Methyl cyclopentenolone occurs in beechwood tar
and has a caramel-like (burnt sugar) odor. It has been identified as a flavor
component in food. Crystals of the compound usually contain 1 mol
of water. Synthetic routes of production are of limited importance in comparison
with isolation from beechwood tar. Homologs of cyclotene such as
3-ethyl-2-hydroxy-2-cyclopenten-1-one, C
7H
10O
2, Mr 126.16,
2-hydroxy-3,4-dimethyl-2-cyclopenten-1-one, C
7H
10O
2, Mr 126.16, and 2-hydroxy-3,5-dimethyl-2-cyclopenten-1-one, C
7H
10O
2, Mr 126.16,
are also used as flavor ingredients and have similar caramel-like
properties.
Cyclotene and its homologs are frequently used in flavor compositions for its
caramel note, for example, in beverages and in confectionery.
天然物の起源
Reported to be found during the dry distillation of wood and in the corresponding tar oil. It has also been identified in fenugreek (FenaroWs Handbook of Flavor Ingredients, 1975).
使用
Methyl Cyclopentenolone is a flavoring agent that is a white crys-
talline powder. it has a nutty odor suggesting a maple-licorice aroma
when diluted. it is soluble in alcohol and propylene glycol, slightly
soluble in most fixed oils, and sparingly soluble in water. it is obtained
by synthesis. it is also termed 3-methyl-cyclopentane-1,2-dione.
主な応用
Methyl cyclopentenolone is
used sparingly in perfume compositions often
in combination with Coumarin or Coumarin
derivatives. It is an excellent fortifier for such
materials in Lavender fragrances, New Mown
Hay, "tabac" type fragrances, spicy bases,
etc. It falls naturally into Celery seed oil,
Lovage, Fenugreek, Tonka, Liatris, Flouve,
etc.
It is, however, in flavor compositions that
Methyl cyclopentenolone has found its truly extensive
application.
製造方法
By ketonic hydrolysis of the corresponding dicarboxylic ester (Arctander, 1969)
一般的な説明
Methyl cyclopentenolone is one of the flavor compounds of maple syrup, coffee oil and wood smoke. It is reported to be one the key aroma compounds in Wasanbon sugar, contributing to the maple-like flavor. Methyl cyclopentenolone is also one of the major volatile compound formed during the thermal degradation of glucose.
2-ヒドロキシ-3-メチル-2-シクロペンテノン 上流と下流の製品情報
原材料
準備製品