Abstract:
Dialkylamino-alkylene mercaptans and sulfides, useful for preparing flavoring compositions and foodstuffs and tobaccos, and process for preparing said compositions, foodstuffs and tobaccos.

Description:
This is a continuation of Ser. No. 821,128 filed Aug. 2, 1977, now abandoned. 
    
    
     FIELD OF THE INVENTION 
     This invention relates to flavorants, flavoring compositions, foodstuffs and tobaccos containing the same. 
     SUMMARY OF THE INVENTION 
     The flavoring compositions provided by the present invention contain a compound of the general formula ##STR1## wherein R 1  and R 2  each represent a C 1-3  -alkyl group, A represents an alkylene group which may be branched and R represents a hydrogen atom or the methyl, ethyl, formyl, acetyl or propionyl group or a group of the formula ##STR2## 
     DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     The C 1-3  -alkyl group in the formula I compounds is the methyl, ethyl, propyl or isopropyl group. The methyl group is the preferred C 1-3  -alkyl group. The symbol A represents a straight or branched chain alkylene group such as the methylene, ethylene, propylene or butylene group. The ethylene and propylene groups are the preferred alkylene groups. One or more of the hydrogen atoms of the alkylene chain can be substituted, in particular by methyl. R preferably represents a hydrogen atom or the methyl group. 
     Although a large number of the compounds of formula I are known, there is no disclosure in the corresponding literature sources that any of said compounds have any organoleptic properties. 
     It has now surprisingly been found in accordance with the present invention that the compounds of formula I possess particular flavouring properties and are, accordingly, very well suited as flavour-imparting ingredients in flavouring compositions The flavouring spectrum is very broad. The compounds of formula I possess fruity, spicy (e.g. mustard-like), vegetable-like (e.g. leek, celery, cauliflower, chive, onion, garlic, asparagus, rhubarb, tomato etc) and mushroom-like notes as well as cheese and meat notes. Of particular interest are the roast, meat and fish notes; for example, the notes of roast meat, poultry and fish, in particular tuna fish, sardines and anchovies. However, interesting egg and potato notes are also present. 
     The compounds of formula I can accordingly be used, for example, for the aromatisation of products such as foodstuffs, luxury goods and drinks, said compounds preferably not being used alone but rather in the form of compositions containing other flavouring substances. 
     The present invention is based on the finding mentioned earlier and is concerned in one aspect with a flavouring composition which contains as an essential flavour-imparting ingredient a compound of formula I hereinbefore in virtually pure form or in the form of mixtures (with the exception of mixtures which contain compounds of formula I and which originate from natural sources). 
     The invention is also concerned in another aspect with a process for the manufacture of the flavouring compositions aforesaid, which process comprises adding a compound of formula I in virtually pure form or in the form of mixtures (with the exception of mixtures which contain compounds of formula I and which originate from natural sources) to known flavouring compositions or mixing a compound of formula I in virtually pure form or in the form of mixtures (with the exception of mixtures which contain compounds of formula I and which originate from natural sources) with natural or synthetic compounds or mixtures thereof suitable as constituents of flavouring compositions. 
     In yet another aspect, the invention is concerned with a method of imparting a flavour to materials, which method comprises applying to said materials or incorporating therein a flavour-imparting amount of a compound of formula I in virtually pure form or in the form of mixtures (with the exception of mixtures which contain compounds of formula I and which originate from natural sources) or of a flavouring composition as hereinbefore defined. 
     As already mentioned, the flavouring compositions provided by the present invention should contain the compounds of formula I in virtually pure form or in the form of mixtures, with the exception of mixtures which contain compounds of formula I and which originate from any natural sources. 
     The expression &#34;virtually pure&#34; is used herein to mean, in particular, that the compounds of formula I are free from the impurities which are present in addition to the compounds of formula I in mixtures originating from any natural sources. As virtually pure compounds I in the scope of the present invention, there are to be understood, in particular, those compounds which are synthetically prepared. 
     The compounds of formula I can be used as flavouring substances, for example, for the production of improvement, intensification, enhancement or modification of fruit, meat, vegetable, cheese, mushroom-like, spicy or roast notes in foodstuffs (e.g. meat, fish, seafood products, meat-substitute products, sauces, broths, soups such as dry soups, vegetables such as various type of cabbage, legumes, leeks and onions, spicing agents such as mustard, ketchup and soya sauce, flavour strengtheners, snack food, roasted products such as nut products, coffee or cocoa, dairy products such as cheese, quark and yoghurt etc), in luxury goods (e.g. tobacco, chocolate; crackers etc) and drinks (e.g. lemonades etc). The term &#34;foodstuffs&#34; in the claims includes all of the foregoing except tobacco. 
     The pronounced flavour qualities of the compounds of formula I enable them to be used in low concentrations. A suitable range is ca 0.001 ppm-100 ppm, preferably ca 0.1 ppm-10 ppm, in the finished product (i.e. the flavoured foodstuff, luxury goods or drink). 
     The compounds of formula I can be mixed with the constituent used for flavouring compositions, preferably together with other flavour-imparting ingredients and/or adsorption and carrier substances and/or diluents, enveloping (encapsulating) substances, emulsifiers, stabilising agents etc, or added to such flavours in the customary manner. Among the flavours contemplated according to the present invention there are to be understood flavouring compositions which can be diluted or dispersed in edible materials in a manner known per se. They can be converted into the customary forms of use such as solutions, pastes or powders, according to methods known per se. The products can be spray-dried, vacuum dried or lyophilised. The formulation of these synthetic flavours and the flavouring of the products can also be carried out in a manner known per se [see J. Merory; Food flavourings, composition, manufacture and use; Avi Publ. Co. Inc. Westport (1968), or A. M. Burger; die naturlichen and kunstlichen Aromen; A. Huthig, Verlag Heidelberg 1968]. 
     Examples of suitable carriers, thickeners, flavour-improvers, spices, auxiliary ingredients and the like which can be used in the production of such customary forms of use are: 
     Exudates, guar gum, tara gum, pectin, xanthane, modified starches and celluloses, gum arabic, tragacanth, salts or brewers&#39; yeast, alginates, carrageens or similar absorbants; flavour-imparting ingredients, maltol, spice oil resins, smoke flavours; cloves, meat extract, Maillard products, sodium citrate; monosodium glutamate, disodium inosine-5&#39;-monophosphate (IMP), disodium guanosine-5-phosphate (GMP); milk and cheese powder; special flavour substances, diluents such as water, ethanol, propyleneglycol, glycerine, benzyl alcohol, citric acid esters, fatty acid esters, olive oil; stabilising agents such as antioxidants (e.g. butylated hydroxytoluene, butylated hydroxyanisole etc, buffer substances such as, for example, phosphates, citrates etc. 
     The concentration of the compounds of formula I in the flavour compositions can vary within a wide range (e.g. between about 1 ppm and 100.permill.). A preferred range is between 10 ppm and 10.permill.. 
     The following Table illustrates suitable concentrations of flavour substances in various forms of application: 
     
                       TABLE______________________________________Form of use     General      Preferred______________________________________Compositions in liquid forme.g.Solutions [in water, alcohols(ethanol, glycerine,benzyl alcohol,propyleneglycoletc.),esters (e.g. citric acidesters, fatty acid esters)]            1 ppm-10 .permill.                         10 ppm-10 .permill.Pastes          10 ppm-50 .permill.                        100 ppm-10 .permill.Spray-dried powders           50 ppm-100 .permill.                        300 ppm-30 .permill.Lyophilised vacuum driedpowders         50 ppm-100 .permill.                        300 ppm-30 .permill.Adsorbed powders           50 ppm-100 .permill.                        300 ppm-30 .permill.(adsorbates)Diluting agent for foodstuffs           50 ppb-100 ppm                        300 ppb-30 ppmStructured proteins for meatsubstitutes     50 ppb-100 ppm                        300 ppb-30 ppmDip sauces      50 ppb-100 ppm                        300 ppb-30 ppmCocktail sauces 50 ppb-100 ppm                        300 ppb-30 ppmMeat sauces     100 ppb-100 ppm                        200 ppb-20 ppmPotato stock    50 ppb-100 ppm                        300 ppb-30 ppmSoups           10 ppb-50 ppm                        100 ppb-10 ppmMeat preserves  10 ppb-50 ppm                        100 ppb-10 ppmReady-made dishes (e.g.meat dishes)    10 ppb-50 ppm                        100 ppb-10 ppmMeat extracts and Maillardproducts        10 ppm-50 .permill.                        100 ppm-10 .permill.Spice agent     10 ppm-50 .permill.                        100 ppm-10 .permill.Cheese powder and cheeseextender        50 ppb-100 ppm                        300 ppb-30 ppmVegetable powder and           50 ppb-100 ppm                        300 ppb-30 ppmextender______________________________________ 
    
     In special cases, the compounds of formula I can also be added alone to the products to be flavoured. In this case particular care must be taken during the addition to achieve a uniform dispersion of such a compound in the product being aromatised. 
     The following Table lists compounds of formula I which are of particular interest having regard their aroma properties: 
     
                       TABLE______________________________________Compound           Aroma______________________________________(CH.sub.3).sub.2 N(CH.sub.2).sub.3 SH              after sardines, tuna fish(CH.sub.3).sub.2 N(CH.sub.2).sub.3 SCH.sub.3              potato-like, fatty(CH.sub.3).sub.2 N(CH.sub.2).sub.3 SCOCH.sub.3              meat-like, tuna fish, roast              note in particular(CH.sub.3).sub.2 N(CH.sub.2).sub.2 SH              meat-like, slight fish note,              penetrating(CH.sub.3).sub.2 N(CH.sub.2).sub.2 SCH.sub.3              after green tomatoes,              potatoes(C.sub.2 H.sub.5).sub.2 N(CH.sub.2).sub.2 SH              meat-like, potato-like,              interesting roast note, spicy(i-Prop).sub.2 N(CH.sub.2).sub.2 SH              after meat pastry(i-Prop).sub.2 N(CH.sub.2).sub.2 SCOCH.sub.3              meat-like, after sardines(CH.sub.3).sub.2 N(CH.sub.2).sub.2 SS(CH.sub.2).sub.2 N(CH.sub.3).sub.2              after vegetables, cabbage(CH.sub.3).sub.2 N(CH.sub.2).sub.3 S(CH.sub.2).sub.3 N(CH.sub.3).sub.2              fatty, interesting roast note,              after roast meat(CH.sub.3).sub.2 N(CH.sub.2).sub.3 SS(CH.sub.2).sub.3 N(CH.sub.3).sub.2              after potatoes, fish,              amine-like(CH.sub.3).sub.2 NCH(CH.sub.3)CH.sub.2 SH              after beef, interesting roast              note(CH.sub.3).sub.2 NCH(CH.sub.3)CH.sub.2 SCOCH.sub.3              after roast meat, roast note(C.sub.2 H.sub.5).sub.2 N(CH.sub.2).sub.4 SH              after fried fish(CH.sub.3).sub.2 NCH.sub.2 CH(CH.sub.3)SCH.sub.3              after cheese, strong(CH.sub.3).sub.2 NCH(CH.sub.3)CH.sub.2 SCH.sub.3              after sauerkraut, cabbage.______________________________________ 
    
    
    
     The following Examples illustrate the present invention: 
     EXAMPLE 1 
     A dip mix for sauce can be prepared as follows: 
     40.0 g of a mixture consisting of 
     
         ______________________________________                Parts by weight______________________________________*Sour cream, spray dried (e.g.SAA-creme-H)           89.4Sodium glutamate       7.29Hydrolysed vegetable protein (e.g.HPP, Type RF-B, oil-coated)                  1.66Citric acid            0.17Pepper aroma           0.17Marjoram aroma         0.03Thyme aroma            0.03Curcuma aroma          0.26Salt                   0.66Mustard powder         0.33                  100.00______________________________________ *spray-dried sour cream base with vegetable fat. 
    
     are mixed and dissolved with 50 ml of water while stirring. 
     The flavour of this dip sauce is weak and uncharacteristic. By adding 3-5 ppm of 2-diisopropylaminoethylmercaptan, the resulting dip sauce is given a pleasant, meat-like note which harmonises well with the existing spice note. 
     EXAMPLE 2 
     A cocktail sauce aroma can have the composition A or B: 
     
         ______________________________________               Parts by weight               A      B______________________________________Levulinic acid        10       10Raspberry ketone      10       10(p-hydroxyphenylbutone)Dimethyl disulphide (1% inpropyleneglycol)      1        1Dimethyl sulphide (1% inpropyleneglycol)      2        2Piperidine            5        5Thiolactic acid       5        53-Acetylpyridine      10       10Terpinen-4-ol         3        3Trimethylamine (25% inpropyleneglycol)      40       40Propyleneglycol       914      913.5S-Acetyl-2-diisopropylamino-ethylmercaptan (1% in propylene-glycol)                        0.5                 1000     1000______________________________________ 
    
     At an amount of 200 g/100 liters of cocktail sauce, the odour and flavour of composition A are insipid. 
     By adding S-acetyl-2-diisopropylaminoethylmercaptan, the flavour is greatly improved in that a note emerges which is strongly reminiscent of sardines (Composition B). 
     A similar effect is achieved by using 0.5 parts by weight of a 1% propyleneglycol solution of 4-diethylaminobutylmercaptan in place of S-acetyl-2-diisopropylaminoethylmercaptan. 
     EXAMPLE 3 
     A cocktail sauce aroma can have the composition A or B: 
     
         ______________________________________              Parts by weight              A       B______________________________________Levulinic acid       10        10Raspberry ketone     10        10Dimethyl disulphide (1% inpropyleneglycol)     1         1Dimethyl sulphide (1% inpropyleneglycol)     2         2Piperidine           5         5Thiolactic acid      5         53-Acetylpyridine     10        10Terpinen-4-ol        3         3Trimethylamine (25% inpropyleneglycol)     40        40Propyleneglycol      914       913.52 Diemthylaminoethylmercaptan(1% in propyleneglycol)        0.5                1000      1000______________________________________ 
    
     At an amount of 200 g/100 liters of cocktail sauce, the odour and flavour of composition A are insipid. 
     By adding 2-dimethylaminoethylmercaptan the flavour is greatly improved, the note which now emerges being reminiscent of anchovies (Composition B). 
     EXAMPLE 4 
     A cocktail sauce aroma can have the composition A or B: 
     
         ______________________________________              Parts by weight              A       B______________________________________Levulinic acid       10        10Raspberry ketone     10        10Dimethyl disulphide (1% inpropyleneglycol)     1         1Dimethyl sulphide (1% inpropyleneglycol)     2         2Piperidine           5         5Thiolactic acid      5         53-Acetylpyridine     10        10Terpinen-4-ol        3         3Trimethylamine (25% inpropyleneglycol)     40        40Propyleneglycol      914       913.52 Diemthylaminoethylmercaptan(1% in propyleneglycol)        0.5                1000      1000______________________________________ 
    
     At an amount of 200 g/100 liters of cocktail sauce, the odour and flavour of the composition are insipid. 
     By adding 3-dimethylaminopropylmercaptan the flavour is modified in an advantageous manner in that a note now emerges which is reminiscent of sardines and tuna fish (Composition B). 
     3-Dimethylaminopropyldisulphide can be used in the foregoing flavour in place of 3-dimethylaminopropylmercaptan. 
     EXAMPLE 5 
     A brown meat sauce can be prepared as follows: 
     20 g of a mixture consisting of 
     
         ______________________________________              Parts by weight______________________________________Dry meat extract, finely ground                  18Vegetable fat          15Roast onion flavour    0.4Salt                   5.6Sodium glutamate       16Hydrolysed vegetable protein                  20Caramel powder         1Coriander powder       0.3Marjoram flavour       0.1Bay leaf flavour       0.12Citric acid            0.28Modified potato starch 23.20                  100.00______________________________________ 
    
     are stirred in 1 liter of cold water and boiled while stirring continuously. After boiling for 3 minutes, the odour and flavour of this sauce are weak and uncharacteristic. 
     After adding 3-5 ppm of S-acetyl-3-dimethylaminopropylmercaptan, an excellent roast meat note is observed. 
     EXAMPLE 6 
     A potato flavour composition can have the composition A or B: 
     
         ______________________________________              Parts by weight              A       B______________________________________Valerianic acid      0.3       0.3Vanillin             1.2       1.2Ethyl butyrate       2.5       2.5Lactic acid          2.5       2.5Butyric acid         2.5       2.5Diacetyl             3.0       3.0Methional            60.0      40.0(3-Dimethylaminopropyl)-methylsulphide                       20.0Ethyl alcohol        928.0     928.0                1000.0    1000.0______________________________________ 
    
     A comparison of A and B shows that composition A is greatly inferior. 
     By partly replacing methional by (3-dimethylaminopropyl)-methyl sulphide an improvement in flavour emerges. Composition B has a pronounced potato note which is reminiscent of potato chips. 
     EXAMPLE 7 
     A cheese aroma can have a composition A or B: 
     
         ______________________________________              Parts by weight              A       B______________________________________Lactic acid          10        10Ethyl butyrate       30        30Ammonium isovalerate 30        30i-Valerianic acid    50        50Caproic acid         60        60Butyric acid         120       120(2-Dimethylaminoethyl)-methylsulphide                       5Propyleneglycol      700       695                1000      1000______________________________________ 
    
     A comparison of A and B shows that the customary composition A is greatly inferior. 
     By adding (2-dimethylaminoethyl)-methyl sulphide, the cheese flavour in composition B is strengthened in an advantageous manner, the composition being reminiscent of Cheddar cheese. 
     EXAMPLE 8 
     A clear meat soup can be prepared as follows: 
     20.0 g of a mixture consisting of 
     
         ______________________________________               Parts by weight______________________________________Salt                  50.15Sodium glutamate      20.0Caramel powder        0.2Nutmeg flavour        0.05Clove flavour         0.05Pepper flavour        0.05Hydrolysed vegetable protein                 11.5Vegetable fat (melting point 40° C.)                 17.0Onion powder          1.0                 100.0______________________________________ 
    
     is placed in 1 liter of hot water. 
     The flavour of this soup is weak and uncharacteristic. By adding 3-5 ppm of 2-diethylaminoethylmercaptan the meat flavour present is strengthened in an advantageous manner and, in addition, a pleasant roast meat note now emerges which harmonises well with the meat flavour. 
     EXAMPLE 9 
     Imitation dry bacon pieces (bits) containing the following ingredients can be prepared: 
     
         ______________________________________                  Parts by weight______________________________________Coloured texturised soya protein                    750 gPalm kernel fat (melting point32°-34° C.)                    160 gCooking salt             50 gSodium glutamate         10 gVegetable protein hydrolysate                    25 gPepper flavour           2.7 gOnion flavour            0.2 gGarlic flavour           0.1 gSmoke flavour            2 g                    1000 g______________________________________ 
    
     The ingredients, with the exception of the soya protein, are mixed well in a mixer with the molten palm kernel fat and dried, together with the soya protein, in a tumble drier at 35°. 
     The granular mass solidifies upon cooling. This product can be used as an adjunct to, or replacement for, bacon in omelettes, with beans, in soups and sauces, in sandwiches and salads etc. 
     The product shows, however, a somewhat insipid and unspecific flavour. By adding 2-5 ppm of 2-diethylaminoethylmercaptan and/or 2-5 ppm of 2-diisopropylaminoethylmercaptan to the fat suspension, the imitation dry bacon pieces prepared therefrom have a meaty, smoky bacon-like pleasant character. 
     EXAMPLE 10 
     An all-purpose seasoning powder containing the following ingredients can be prepared: 
     
         ______________________________________                Parts by weight______________________________________Cooking salt           354 gSodium glutamate       200 gVegetable protein hydrolysate                  200 gMaize starch           100 gPalm kernel fat (melting point32°-34° C.)                  50 gOnion powder           50 gYeast autolysate       25 gTurmeric powder        13 g2-Dimethylaminopropylmercaptan (1%in propyleneglycol)    8 g                  1000 g______________________________________ 
    
     The turmeric powder is emulsified in the palm kernel fat and then blended with the remaining ingredients. The resulting powder is suitable for the seasoning of foodstuffs not only during cooking but also at the table. 
     By omitting the 2-dimethylaminopropylmercaptan there is obtained an uncharacteristic seasoning powder which lacks the desired meaty note. 
     EXAMPLE 11 
     An extended (stretched) cheese powder containing the following ingredients can be prepared: 
     
         ______________________________________                Parts by weight______________________________________Cheese powder          500 gPre-cooked maize starch                  50 gButtermilk powder      150 gMaltodextrin           285 gCooking salt           4.9 gCitric acid            5 gSodium citrate         5 g(2-Dimethylaminopropyl)-methyl-sulphide (1% in propyleneglycol)                  0.1 g                  1000 g______________________________________ 
    
     The ingredients are mixed well to give a cheese-like product which is suitable for the seasoning of spaghetti, pizzas, soups, pastries, dip sauces etc. 
     When the (2-dimethylaminopropyl)-methylsulphide is not added, the product has a bland and insipid flavour. 
     EXAMPLE 12 
     A ready seasoned partial hamburger premix (i.e. a meat extender containing soya protein can be prepared as follows: 
     
         ______________________________________                Parts by weight______________________________________Textured soya protein (texturedsoya) (Miratex 210)    700 gandPalm kernel fat (melting point32°-34° C.)                  70 gare mixed in a mixer-drier at 35° C. andtreated with:Cooking salt           30 gSodium glutamate       10 gVegetable protein hydrolysate                  16 gPepper flavour         2.3 gOnion flavour          0.5 gGarlic flavour         0.2 g3-Dimethylaminopropylsulphide (1%in propyleneglycol)    1 g.By admixture ofEgg powder             70 gandDried onion flakes     100 gthere is obtained      1000 gof a stable powder which is mixed withMinced beef            2400 gandWater                  1600 g______________________________________ 
    
     and fried in portions to give hamburgers with a pleasant rost meat odour. 
     If the 3-dimethylaminopropylsulphide is not added, then the hamburger tastes weak and insipid. On the other hand, if the 3-dimethylaminopropylsulphide is replaced by a similar amount of 5-acetyl-3-dimethylaminopropylmercaptan, then an excellent roast meat note is realized. 
     Unless they are described in the literature, the compounds of formula I can be prepared in a manner known per se. A summary of the preparative methods is given in the following Table: 
     
                                           TABLE__________________________________________________________________________                                        TemperatureMethod (*) Products (Formula I)             Educts           Solvent (e.g.)                                        range (e.g.)__________________________________________________________________________B     N,N-Dialkylamino-             S-Acyl-dialkyl-                     (Educt brought                              Methanol, ethanol,                                        0°-100° C., alkyl-mercaptan             amino-alkyl-                     into contact                              propanol, water                                        especially             mercaptan (2)                     with the           20°-65° C.                     solvent, e.g.                     for a few                     minutes to                     several days)C     N,N-Dialkylamine-             Dialkylamino-                     Alkylmercaptan                              Base Organic                                        0 -100° C., alkyl sulphide             alkyl halide     solvent, especially                                        especially             (1)              two-phase system                                        20°-60° C.,                              NaOH benzene, KOH/                              benzene or NaOH/                              ether, KOH/etherA     S-Acyl-dialkylamino-             Dialkylamino-                     Thio-alkane-                              Organic, especially                                        0°-100° C., alkylmercaptan             alkyl halide                     carboxylic                              aprotic solvent,                                        especially             (1)     acid or salt                              e.g. chloroform,                                        20°-60° C.                     (e.g. alkali                              water                     metal salt)E     N,N-Dialkylamino-             Dialkylamino-                     Oxidising                              NaOH/ether, as C                                        -80° C. to alkyl-disulphide             alkylmercaptan.                     agent, e.g.        100° C.,                     I.sub.2, O.sub.2, H.sub.2 O.sub.2                                        especially                     or organic or      10°-30° C.                     inorganic                     peroxideD     N,N-Dialkylamino-             Dialkylamino-                     Alkali metal                              NaOH/Benzene, as C                                        0°-100° C., alkyl sulphide             alkyl halide                     hydrogen           especially             (1)     sulphide           20°-60°__________________________________________________________________________                                        C. (*) See the following Examples. (1) Chloride, bromide, iodine. (2) Conveniently containing a readily cleavable acyl group such as formyl acetyl, propionyl, benzoyl. 
    
     EXAMPLE 1 (Method A) 
     100 g of 3-dimethylamino-1-propyl chloride hydrochloride are dissolved in 1.2 liters of chloroform and 192 g of triethylamine are added. 54 ml of thioacetic acid are added dropwise and the mixture is kept at the reflux temperature for 18 hours. The cooled solution is washed three times with 500 ml of 1-N sodium hydroxide and once with 500 ml of water. The aqueous phases are extracted with chloroform and the combined chloroform phases are dried, concentrated and distilled at 86°-89° C./10 mmHg. In this manner, 91.3 g (89.5%) of pure S-acetyl-3-dimethylaminopropylmercaptan are obtained. 
     The following compounds are obtained according to the same method: 
     
         ______________________________________S-acetyl-3-dimethylamino-propylmercaptan:  38°-44° C./0.04 mmHg;S-acetyl-2-diisopropyl-aminoethylmercaptan:             102°-108° C./10 mmHg; andS-acetyl-2-dimethylamino-propylmercaptan:  84°-87° C./11 mmHg.______________________________________ 
    
     EXAMPLE 2 (Method B) 
     86.4 g of S-acetyl-3-dimethylaminopropylmercaptan are held at the reflux temperature for 15 hours in 900 ml of methanol. The methanol is then distilled off and the residue distilled at 150°-155° C. under normal pressure. In this manner, 44.2 g (69% yield) of pure 3-dimethylaminopropylmercaptan are obtained; boiling point 42° C./10 mmHg. 
     The following compounds are obtained according to the same method: 
     
         ______________________________________2-Diisopropylaminoethylmercaptan:                 72°-74°/10 mmHg;2-dimethylaminopropylmercaptan:                 125°-145° C.;2-dimethylaminoethylmercaptan:                 124°-128° C.; and2-diethylaminoethylmercaptan:                 160° C.______________________________________ 
    
     EXAMPLE 3 (Method C) 
     10 g of 1-dimethylaminopropyl-2-chloride hydrochloride, 100 ml of 2-N aqueous sodium hydroxide solution, 100 ml of benzene and 0.8 g of benzyl-triethylammonium chloride are introduced into a flask and ca 20 g of methylmercaptan are introduced for 40 minutes at room temperature while stirring. The mixture is then held at the reflux temperature for 4 hours. The benzene phase is concentrated and distilled, and gives, at 165°-168° C, 2.4 g (29% yield) of a mixture of [1-dimethylaminopropyl(2)]-methyl sulphide (a) and 2-dimethylaminopropylmethyl sulphide (b) in the ratio of 15 to 85. The two products can be separated by preparative gas chromatography or column chromatography. 
     Identifying properties 
     compound a: 
     gas chromatography, Carbowax 100° C., retention time 21/2 min.; 
     NMR (CDCl 3 ) δ=1,25 ppm/D 3H (&gt;CH--CH 3 ) 
     compound b: 
     gas chromatography, Carbowax 100° C., retention time 4 min.; 
     NMR (CDCl 3 ) δ=1,17 ppm/D 3H (&gt;CH--CH 3 ) 
     The following compounds are obtained according to the same method: 
     
         ______________________________________3-Dimethylaminopropylmethyl sulphide:                 90°-100° C./25 mmHg;and 2-dimethylaminoethylmethyl sulphide:                 130°-133° C.______________________________________ 
    
     EXAMPLE 4 (Method D) 
     10 g of 3-dimethylaminopropyl chloride hydrochloride, 100 ml of 2-N sodium hydroxide solution, 100 ml of benzene, 0.5 g of benzyl-triethylammonium chloride hydrochloride and 6.7 g of NaHS.H 2  O (70%) are held at the reflux temperature in a flask for 24 hours. The aqueous phase is then extracted three times with 50 ml of ether each time, the combined organic phases are washed with water, concentrated and fractionally distilled at 75°-85° C./0.025 mmHg. 1.35 g (21%) of 3-dimethylaminopropyl sulphide (are obtained in the form of a clear colourless liquid. 
     EXAMPLE 5 (Method E) 
     Iodine is added portionwise to a mixture of 4 g of 3-dimethylaminopropylmercaptan in 60 ml of ether and 30 ml of 2-N sodium hydroxide solution until the solution is no longer decolorised each time (ca 4.2 g of iodine). After stirring for 1 hour, the ether phase is dried over magnesium sulphate, concentrated and fractionally distilled at 95°-100° C./0.025 mmHg. 2.7 g (68%) of 3-dimethylaminopropyl disulphide are obtained in the form of a clear colourless liquid. 
     The following compound is obtained according to the same method: 
     2-Dimethylaminoethyl disulphide: 130°-132° C./10 mmHg.