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Acknowledgements
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This work has been supported by NSERC (Canada).
Johnson-Matthey is also thanked for a generous loan
of Pd salts. Dr. Sonia O. Gaul (Atlantic Food and Hor-
ticulture Research Centre, Agriculture and Agri-Food
Canada, Kentville, Nova Scotia, Canada) is thanked
for her helpful discussions and a number of essential
GC–MS analyses that were used in this work.
2
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Supplementary data
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ꢀ
1
12. Selected properties of 2: mp 159–160 ꢁC. IR (KBr; cm ):
2
3010 (m), 2950 (m), 2920 (m), 2850 (m), 1605 (m), 1582 (s),
1
1513 (s), 1384 (s), 1245 (s), 1130 (s), 831 (m); H NMR
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˚
Formula: C18
H
20
O
; Temp: 223(2) K; k = 0.71073 A; crys-
4
tal system: orthorhombic; space group: Pna2(1); Unit cell
˚
˚
dimensions: a = 14.027(2) A; b = 13.722(2) A; c =
˚ ˚
8.109(1) A; volume = 1560.8(4) A ; Z = 4; density (calcd):
3
1.278 Mg/m ; absorption coefficient: 0.090 mm ; F(000):
640; crystal size: 0.15 · 0.35 · 0.40 mm ; h range for data
3
1
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˚
3
peak and hole: 0.126 and ꢀ0.142 e A . CCDC 279789
6
1
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