二糠基二硫醚具有坚果香、咖啡香和肉香，可用于调配各种食用香精，在软饮料、冰淇淋、冰制食品、糖果、烘烤食品、胶冻及布丁、口香糖、调味料、肉、肉汁、汤类、牛奶、乳制品等食品中的报导用量为3.0ppm；FEMA(mg/kg)：软饮料、冷饮、糖果、焙烤食品、胶冻、布丁、胶姆糖、调味料、肉制品、肉羹汤、牛奶、乳制品，均3.0；GB 2760-1996规定为暂时允许使用的食品用香料；广泛用作配制食用香精的原料，产品有多种规格,含量为95%～98%。
食品用香料
合成路线 1（1. 合成：4437-20-1）
- 产率：95%
- 合成条件：With potassium bromate; hexaammonium heptamolybdate tetrahydrate In water; acetonitrile at 20℃; for 0.25 h;
- 实验步骤：将4-氯苯硫酚（0.145g，1mmol）加入到KBrO3（0.167g，1mmol），（NH4）6Mo7O24·4H2O（0.124g，10mmol）和CH3CN / H2O的非均相混合物中（7：3）（5mL）并将混合物在通风橱中在环境气氛和室温下搅拌4分钟。通过TLC监测反应进程（洗脱液：EtOAc / n-C6H14,1 / 13）。完成后，加入CH2Cl2（20mL）并过滤反应混合物。将滤液用5％NaOH，水洗涤，并用无水MgSO4干燥。最后，蒸发溶剂，得到具有足够纯度的产物
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合成路线 2（2. 合成：4437-20-1）
- 产率：48 %Chromat.
- 合成条件：With triethylamine In diethyl ether at 20℃; for 0.33 h; Sonication
- 实验步骤：将三乙胺（5.2mmol）加入到10mL含有溶解在无水乙醚（2mL）中的2-甲基-2-丙硫醇（5mmol）的二颈烧瓶中。然后在室温下逐滴加入丙烷-1-磺酰氯（5mmol）。该烧瓶装有冷凝器，连接无水氯化钙管，并置于超声浴中，其中将反应混合物暴露于超声辐射指定的时间（20分钟）。反应完成后，将混合物倒入分液漏斗中，用去离子水洗涤至中性pH。将有机层用Na2SO4干燥。通过旋转蒸发除去溶剂后，通过GC/MS分析剩余的粗产物。通过硅胶柱色谱法纯化所需产物，用己烷和二氯甲烷洗脱，然后通过NMR光谱分析。
- 参考文献：[1] Phosphorus, Sulfur and Silicon and the Related Elements, 2015, vol. 190, # 11, p. 1934 - 1941
由糠醛与硫化氢或硫氢化钠化合而成。
