21676-01-7

Usage

Uses

Used in Organic Synthesis:
(Z)-1-chlorohex-3-ene is used as a reactive intermediate in organic synthesis for its ability to form new carbon-carbon bonds, facilitating the creation of a wide range of chemical products.
Used in Chemical Reactions:
(Z)-1-chlorohex-3-ene serves as a key reactant in various chemical reactions, contributing to the development of different organic compounds and materials.
Used in Industrial Production:
(Z)-1-chlorohex-3-ene is utilized in the production of various industrial products, capitalizing on its reactivity and capacity to form new chemical structures.
Used in Pharmaceutical Manufacturing:
This chemical compound plays a crucial role in the manufacturing of pharmaceuticals, where its properties are harnessed to produce a variety of medicinal agents.
Used in Research and Development:
(Z)-1-chlorohex-3-ene is employed in research and development settings to explore new chemical pathways and develop innovative applications in the chemical and pharmaceutical industries.

InChI:InChI=1/C6H11Cl/c1-2-3-4-5-6-7/h3-4H,2,5-6H2,1H3/b4-3-

Upstream product

• 629-11-8 1,6-hexanediol 
• 1002-28-4 3-hexyn-1-ol 
• 821-41-0 5-Hexen-1-ol 
• 928-96-1 (Z)-3-Hexen-1-ol 
• 79503-95-0 methanesulfonic acid hex-3(Z)-enyl ester 

Downstream Products

• 64275-73-6 (Z)-oct-5-en-1-ol 
• 70851-61-5 cis-jasmone lactone 
• 41031-87-2 (Z)-4-oxodec-7-enal 
• 56219-03-5 (Z)-9-Dodecenal 
• 557-48-2 2E,6Z-nonadienal 
• 67674-37-7 nona-2(Z),6(Z)-dienal diethyl acetal 
• 41301-84-2 (5Z)-5-octen-1-yne 
• 54684-71-8 cis-2-methyl-oct-5-en-2-ol 

Relevant academic research and scientific papers

Synthetic method of 4-methyl-4-(cis-3-hexenyl)-4-butyrolactone

The invention belongs to the field of fine chemistry, and particularly relates to a synthetic method of 4-methyl-4-(cis-3-hexenyl)-4-butyrolactone. The method comprises the following steps: taking leaf alcohol as a starting material, enabling the leaf alcohol to react with thionyl chloride to generate cis-1-chloro-3-hexene, first reacting with metal magnesium to obtain a cis-3-hexenyl Grignard reagent, then reacting with acetyl chloride to generate cis-5-hexene-2-ketone, and then reacting with methyl propiolate in the presence of n-butyllithium to obtain cis-4-methy-4-hydroxyl-7-decene-2-acetylenic acid methyl ester, and finally directly performing the reaction cyclization with NaBH4 under the catalysis of CuCl to obtain the 4-methyl-4-(cis-3-hexenyl)-4-butyrolactone. The method is environment-friendly, low in cost and suitable for the industrialization production.

Enzyme-triggered enantioconvergent transformation of haloalkyl epoxides

Biocatalytic hydrolysis of 2,3-disubstituted rac-cis- and rac-trans-haloalkyl epoxides 1a-8a using the epoxide hydrolase activity of whole bacterial cells furnished the corresponding vicinal diols 1b-8b as intermediates; these (spontaneously) underwent ring closure to yield cyclic products 1c-6c through an enzyme-triggered cascade reaction. In particular, cis-configured substrates (1a, 3a, 5a, 7a) were transformed in an enantioconvergent fashion, which resulted in the formation of single stereoisomeric products in 100% des and up to 92% ees from the racemates.

Volatile Flavor Components of Kogyoku Apples

A steam distillate of Kogyoku apple juice was extracted with ethyl ether.The extract was separated into its acidic and neutral fractions, and the neutral fraction was further separated into five fractions by column chromatography.All these fractions were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry.Several compounds in the neutral fraction of the juice were isolated by preparative GC, and then identified by comparing their mass, infrared and nuclear magnetic resonance spectra with those of authentic compounds.Sixty-seven compounds were identified form the juice, 22 compounds being found for the first time as apple flavor components.Among them, the following compounds have not been previously reported as flavor components in any natural product; (Z)-5-octen-1-ol, (Z,Z)- and (E,Z)-3,5-octadien-1-ols, (Z,Z)- and (E,Z)-3,5-octadien-1-yl acetates, (Z)-5-octene-1,3-diol and 3-hydroxy-(Z)-5-octen-1-yl acetate.We also made a comparison of the volatile flavor compounds in the juice and peel of the same apples.