105104-40-3Relevant articles and documents
On the Hodge Mechanism of the Bread Flavor Component 6-Acetyl-1,2,3,4-tetrahydropyridine from Proline and Sugars
Kimpe, Norbert G. De,Dhooge, Willem S.,Shi, Youzhong,Keppens, Marian A.,Boelens, Mark M.
, p. 1739 - 1742 (1994)
The so-called Hodge mechanism for the generation of 6-acetyl-1,2,3,4-tetrahydropyridine, a major Maillard flavor compound in processed foods, from proline and 1,2-propanedione most probably does not involve the intermediacy of N-acetonyl-4-aminobutanal.This finding is based on model experiments in which suitably and doubly protected N-acetonyl-4-aminobutanal was hydrolyzed into the parent compound and in which no trace of the flavor compound could be detected.Keywords: Bread flavor; Maillard reaction; Hodge mechanism; 6-acetyl-1,2,3,4-tetrahydropyridine; flavor formation
HYDROXY-PROTECTING REAGENT AND METHOD OF PROTECTING HYDROXY WITH THE SAME
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Page/Page column 9, (2008/06/13)
The present invention relates to a method of protecting a hydroxyl group, which includes reacting a hydroxyl group-containing compound with a compound represented by the formula (I) : wherein R is a phenyl group optionally having substituent(s), an alkyl
A Facile, General Approach to the Synthesis of Electrophilic Acetone Equivalents
Janicki, Slawomir Z.,Fairgrieve, Jennifer M.,Petillo, Peter A.
, p. 3694 - 3700 (2007/10/03)
The facile, high-yielding, yet general synthesis of electrophilic chloroacetone equivalents 11a-f is described. The enol ethers are assembled in three steps starting with trichloride 29 in overall yields of 57-93%. Nucleophilic displacement of the chloromethyl chlorine with a range of organometallic reagents generates dichlorides 30 in yields of 58-99%, which can be dehydrohalogenated with t-BuOK/THF in yields of 87-99% to produce enol ethers 31. Conversion of the allyl chlorides 31 to the corresponding allyl iodides 11 with 72-99% yield completes the synthetic sequence. The entire sequence can be performed in less than 48 h on a 50 mmol scale.
