Malodorous impurities
Smelly impurities in APIs and intermediates can lead to multiple problems. In addition to poor patient compliance and complaints all the way back to the supplier, those making and analyzing batches of APIs and intermediates may be forced to shower and change clothes before going home. Some compounds can be identified at concentrations as low as 10-1 ppt, as for the “grapefruit thiol” [(R)-2-(4-methylcyclohex-3-en-1-yl)propane-2-thiol] that imparts a pleasant aroma to grapefruit juice. Such volatile compounds are usually detected and quantified by various chromatography / mass spectrometry techniques, and method development for extremely low levels of impurities can be challenging. Chirality can also be important; the enantiomer of the grapefruit thiol is said to have an obnoxious thiol aroma. Sotolon, found in oxidized dry white wines, has an intense curry odor, with the (S)-enantiomer about 100 times more potent than its enantiomer [1]. A compound can also be pleasant-smelling or malodorous depending on the concentration; the tertiary thiol 4-mercapto-4-methyl-2-pentanone contributes flavor to hops used in making beer and to the odor and flavor of wine from the Cabernet sauvignon grape, but at higher concentrations it has an off-odor similar to cat urine [2] [3]. The odor of phenylacetic acid has been described as honey-like, or similar to urine [4]. 4-Phenylbutyric acid smells reminiscent of vomit, and a polymer coating masked its aroma in the drug product [5]. Because some smelly compounds can be readily sensed at very low concentrations, reducing them to undetectable levels can be challenging.
Often a means to reduce the level of an impurity can be posed once the compound has been identified. For instance, the “catty ketone” is generated from the aldol reaction between two molecules of acetone, and aldol reactions can be catalyzed by base or acid; dehydration to enones such as mesityl oxide (an intermediate in preparation of MIBK) is favored under acidic conditions [6]. Under pH-neutral conditions less of both the aldol intermediate and the enone would be generated. In juice from wine grapes the adduct from 1,4-addition of mesityl oxide with the cysteinyl thiol of glutathione has been identified [7]. Base-catalyzed beta-elimination of the glutathione adduct generates the tertiary thiol and the dehydro-alanine derivative; a similar sequence of thiol – ene reaction [8] followed by beta-elimination can provide the element of H2S to generate this tertiary thiol from reaction with other mercaptans. Overall, minimizing the amounts of base and acid should reduce the formation of this tertiary thiol derived from acetone and a sulfur nucleophile. Experimental data did confirm this hypothesis; under less basic conditions the amount of this malodorous impurity was reduced in a Schotten-Baumann reaction in aqueous acetone [9]. But in general a better approach would be to avoid generating the tertiary thiol by not using or generating acetone in the reaction, or by not charging the compound that provides the elements of H2S.
The generation of a smelly contaminant may not be related to the chemistry of generating the API. 2,4,6-Trichloroanisole is responsible for a moldy newspaper smell of “corked wines” and is attributed to applications of halophenols as fungicides and insecticides to trees used to make corks from the tree bark [10]. Johnson & Johnson recalled batches of Tylenol that had a musty odor, caused by 2,4,6-tribromoanisole, from application of 2,4,6-tribromophenol used to treat wooden shipping pallets associated with storage of the drug product [11]. Microbial methylation of those phenols generated the anisole derivatives [12].
The general approach to controlling impurities in an API is summarized by the Avoid, Control, and Expel approach (ACE). Controlling the reaction pH, as mentioned earlier, reduced but did not eliminate the amount of a malodorous impurity. Nor was this impurity completely purged (expelled) by crystallization and washing of the wet cake. In that case substituting a solvent for acetone would avoid generating the tertiary thiol. Since malodorous impurities can be detected at extremely low levels, and purging them to non-detectable levels may be difficult, the best approach is to identify these compounds and devise chemistry to not form them.
Citations
- Pons, A.; Lavigne, V.; Landais, Y.; Darriet, P.; Dubourdieu, D. Agric. Food Chem. 2008, 56, 1606. DOI: 10.1021/jf072337r.
- Kishimoto, T.; Kobayashi, M.; Yako, N.; Iida, A.; Wanikawa, A. Agric. Food Chem. 2008, 56, 1051. 10.1021/jf072173e
- McGorrin, R. J. “Character-impact flavor compounds” Chapter 9 in Sensory-Directed Flavor Analysis; 1st; Marsili, R., Ed.; CRC Press; 2006; p. 223.
- Ruisinger, B.; Schieberle, P. Characterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science Concept. Agric. Food Chem. 2012, 60, 4186. https://doi.org/10.1021/jf3004477.
- Cederbaum, S. D.; Edwards, J.; Kellmeyer, T.; Peters, Y.; Steiner, R. D. Genet. Metab. 2023, 138, 107558. https://doi.org/10.1016/j.ymgme.2023.107558.
- Smith, M. B.; March, J. March’s Advanced Organic Chemistry: 6th; Wiley, 2007; p. 1349.
- Fedrizzi, B.; Pardon, K. H.; Sefton, M. A.; Elsey, G. M.; Jeffery, D. W. First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice. Agric. Food Chem. 2009, 57, 991.
- Northrop, B. N.; Coffey, R. N. Thiol–Ene Click Chemistry: Computational and Kinetic Analysis of the Influence of Alkene Functionality. Am. Chem. Soc. 2012, 134, 13804.
- Anderson, N. G.; Wang-Iverson, D., unpublished.
- https://www.wineenthusiast.com/culture/wine/cork-taint-wine-fault-guide/
- Eng. News 2010, 88(4), 18.
- Bleiler, R. J.; Kuhrt, F.; Wright, D. Identification of Tribromoanisole (TBA) using Headspace Solid Phase Micro Extraction (SPME) Collection with Multi-Dimensional Gas Chromatography / Mass Spectrometry / Olfactometry (MDGC/MS/O). http://suremarketingintl.com/wp-content/uploads/2015/08/CTS_Article_11-4102.pdf (MOCON Inc.)