Formation of odorous compounds from hydrogen sulphide and 2-butenal. 1976

H T Badings, and H Maarse, and R J Kleipool, and A C Tas, and R Neeter, and M C Noever de Brauw

Strongly odorous compounds may be formed upon addition of hydrogen sulphide to unsaturated carbonyl compounds. The reaction between hydrogen sulphide and 2-butenal was studied, and the characteristics of the flavour, the structure and some of the physical chemical characteristics of the reaction products were determined. The influence of the pH on the type of components formed in dilute aqueous solution was investigated.

UI MeSH Term Description Entries
D009812 Odorants The volatile portions of chemical substances perceptible by the sense of smell. Odors,Aroma,Fragrance,Scents,Aromas,Fragrances,Odor,Odorant,Scent
D005421 Flavoring Agents Substances added to foods and medicine to improve the taste. Flavor Additives,Flavor Enhancers,Additive, Flavor,Additives, Flavor,Agent, Flavoring,Agents, Flavoring,Enhancer, Flavor,Enhancers, Flavor,Flavor Additive,Flavor Enhancer,Flavoring Agent
D005524 Food Technology The application of knowledge to the food industry. Technology, Food,Food Sciences,Food Science,Science, Food,Sciences, Food
D006862 Hydrogen Sulfide A flammable, poisonous gas with a characteristic odor of rotten eggs. It is used in the manufacture of chemicals, in metallurgy, and as an analytical reagent. (From Merck Index, 11th ed) Hydrogen Sulfide (H2(Sx)),Hydrogen Sulfide (H2S2),Hydrogen Sulfide (H2S3),Sulfide, Hydrogen
D000447 Aldehydes Organic compounds containing a carbonyl group in the form -CHO. Aldehyde

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