4.7 Article

Synthesis of the individual diastereomers of the cysteine conjugate of 3-mercaptohexanol (3-MH)

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 56, 期 10, 页码 3758-3763

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AMER CHEMICAL SOC
DOI: 10.1021/jf8000444

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wine; aroma; flavor; 3-MH; cysteine conjugates; thiols

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The individual diastereoisomers of the cysteine conjugate of 3-mercaptohexanol (4) were synthesized with high isomeric purity (>98%). On treatment with Apotryptophanase enzyme, the 3R diastereoisomer of 4 gave an 82% yield of the R enantiomer of 1, with no trace of the 3S enantiomer present. Conversely, the 3S diastereoisomer of 4 gave the 3S enantiomer of 1 (43%) accompanied by a trace of the 3R form (SIR = 98.5:1.5), reflecting the diastereomeric purity of the cysteine conjugate. The same stereochemical outcome was observed when the individual diastereoisomers of 4 were added to fermentations with the Saccharomyces cerevisiae AWRI 1655 yeast strain, which gave 1 in 1% yield. A d(10)-analogue of 1 was synthesized and used as an internal standard to determine, by gas chromatography-mass spectrometry (GC-MS), the amounts of 1 formed in these transformations.

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