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Titolo:
NOVEL SYNTHESES OF 5-ACETYL-2,3-DIHYDRO-1,4-THIAZINE, A VERY INTENSE ROASTY, POPCORNLIKE ODORANT
Autore:
DEKIMPE NG; ROCCHETTI MT;
Indirizzi:
STATE UNIV GHENT,FAC AGR & APPL BIOL SCI,DEPT ORGAN CHEM,COUPURE LINKS 653 B-9000 GHENT BELGIUM
Titolo Testata:
Journal of agricultural and food chemistry
fascicolo: 6, volume: 46, anno: 1998,
pagine: 2278 - 2281
SICI:
0021-8561(1998)46:6<2278:NSO5AV>2.0.ZU;2-L
Fonte:
ISI
Lingua:
ENG
Soggetto:
BREAD FLAVOR COMPONENT; 6-ACETYL-1,2,3,4-TETRAHYDROPYRIDINE; AROMA;
Keywords:
POPCORN FLAVOR; ROASTY FLAVOR; 5-ACETYL-2,3-DIHYDRO-1,4-THIAZINE; MAILLARD; FLAVOR COMPOUND;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
12
Recensione:
Indirizzi per estratti:
Citazione:
N.G. Dekimpe e M.T. Rocchetti, "NOVEL SYNTHESES OF 5-ACETYL-2,3-DIHYDRO-1,4-THIAZINE, A VERY INTENSE ROASTY, POPCORNLIKE ODORANT", Journal of agricultural and food chemistry, 46(6), 1998, pp. 2278-2281

Abstract

Two new synthetic pathways toward the new Maillard flavor compound 5-acetyl-2,3-dihydro-1,4-thiazine are disclosed. 1-Bromo-3,3-dimethoxy-2-butanone and N-protected 2 -mercaptoethylamine are the key componentsin both synthetic routes. The first approach involves a one-step synthesis via nucleophilic substitution, followed by cyclization and hydrolysis. The second route entails a nucleophilic substitution, followed by TFA-deprotection of the primary amino function, which led to a spontaneous intramolecular transimination and hydrolysis of the acetal moiety to afford the desired flavor compound in very good yield.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 05/12/20 alle ore 08:12:30