摘要/Abstract

随着科技水平的提高，高精度的分析方法及设备被开发，科学家也在食品中发现了越来越多的含硫化合物.2015年，美国食品香料与萃取制造者协会公布的2816种被认为安全的香料中，含硫化合物有388多种，占总数的13%以上.含硫香料的主要表现为食物特别是副食和菜肴相关的香味，其主要被用作食品香精及花香和果香型日用香精.由于需求量的增加，含硫香料的生产规模也在不断的增加，其合成方法的研究也在不断的深入，绿色、高效的构建方法也不断的被报道.对硫醚、硫醇、硫酯及多硫等香精香料分子的最新构建方法进行概述.
关键词: 硫醚, 硫醇, 硫酯, 多硫, 香精, 香料
Scientists have found more and more sulfur compounds in food with the development of science and technology, high-precision analytical methods and equipment. In 2015, Flavor and Extract Manufactures Association of the United State published 2816 safe flavors, and there are more than 388 sulfur-containing compounds, accounting for more than 13%. The main smell of sulfur-containing flavors is food, especially the non-staple food and dishes. It is mainly used as food flavor, flower flavor and fruity flavor. Due to the increase of sulfur-containing perfume and flavors demand, its production scale is increasing, the research on synthesis methods is also deepening, and the green and efficient construction methods are also constantly reported. In this review, the recent progress in the construction of sulfide, thiol, thioester and polysulfide perfume & flavors is summarized.
Key words: sulfide, thiol, thioester, polysulfide, perfume, flavors


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