From Cats and Blackcurrants: Structure and Dynamics of the Sulfur‐Containing Cassis Odorant Cat Ketone

Sulfur‐containing odorants and flavors play an important role in flavor and food industry, especially when meaty, garlic, onion, and vegetable scents are needed. Still, many S‐containing flavors also possess fruity scents and may be used in compositions of perfumes that require a fresh and fruity odor perception. They are naturally abundant in various fruits, essential oils, and food. Most of these compounds possess strong scents, and their scent composition is highly dependent on the concentration applied. At higher concentrations, they usually feature repellent off‐odors, while their sweet and fruity nature is only experienced at very low concentrations. This represents a challenge for their application in perfumery, as well as in food industry. From a molecular point of view, the endless structural and scent variety of these compounds makes them fascinating, especially as their O‐analogs are usually free of any malodors. Here, we report on the investigation of the gas‐phase structure and dynamics of the S‐containing blackcurrant odorant cat ketone (4‐methyl‐4‐sulfanylpentan‐2‐one). The work was performed by combining quantum‐chemical calculations and molecular‐beam Fourier ‐transform microwave spectroscopy as complementary tools. Using this technique, we are able to determine the structures of sizeable molecules where energy differences are small and conformational distinction is not always possible by quantum‐chemical calculations alone. The presented results can be used for further structureactivity correlation studies, as well as for benchmarks to improve theoretical models, especially, as there is still significant interest in characterizing the various conformers of organic molecules in terms of relative energies, structures, and dipole moments.