Synthesis and olfactory evaluation of allylic α‐quaternary thioether ketones,Flavour and Fragrance Journal

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Synthesis and olfactory evaluation of allylic α‐quaternary thioether ketones
Flavour and Fragrance Journal ( IF 2.1 ) Pub Date : 2018-11-04 , DOI: 10.1002/ffj.3477
Luisa Lempenauer ₁ , Theresa Appleson ₁ , Gilles Lemière ₁ , Elisabet Duñach ₁

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Novel α‐quaternary allylic thioether ketones were efficiently prepared from readily available α,β‐unsaturated ketones in an easily scalable two‐step procedure, with an acid‐catalysed skeletal rearrangement of 2‐(vinylthio) allylic alcohols as the key step. The sensory properties of this novel class of sulfur odorants were evaluated and all displayed green herbal and vegetal notes. An unexpected and interesting fresh patchouli note was observed for an alcohol derivative.

中文翻译：

烯丙基α-季硫醚酮的合成和嗅觉评价

从易于获得的α，β-不饱和酮以易于扩展的两步程序有效地制备了新型α-季烯丙基硫醚酮，关键步骤是酸催化2-（乙烯基硫代）烯丙基醇的骨架重排。评估了这类新型的硫磺气味剂的感官特性，并全部显示出绿色的草药和植物味。观察到一种意外的和有趣的新鲜广patch香，是一种醇衍生物。

更新日期：2018-11-04

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