2,4-dimethyl-3(2H)-furanone | 37713-48-7

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 二氢呋喃
• 英文名称: 2,4-dimethyl-3(2H)-furanone
• 英文别名: 2,4-Dimethyl-(2H)-furanon-3；2,4-Dimethyl-3(2H)-furanon；2,4-dimethylfuran-3-one
• CAS: 37713-48-7
• 化学式: C₆H₈O₂
• 分子量: 112.128
• InChiKey: PZIGSXDUIYRWCE-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  0.8
• 重原子数：
  8
• 可旋转键数：
  0
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.5
• 拓扑面积：
  26.3
• 氢给体数：
  0
• 氢受体数：
  2

反应信息

• 作为产物：
  描述：

  2,4-二溴-3-戊酮 、 N,N-二甲基甲酰胺 在 diiron nonacarbonyl 、 edetate disodium 作用下， 反应 12.0h， 以53%的产率得到2,4-dimethyl-3(2H)-furanone
  参考文献：
  名称：

  通过多溴酮-铁羰基反应合成天然产物

  摘要：

  总结了多溴酮-铁羰基反应在天然产物合成中的应用。托帕烷生物碱的一般合成已通过还原性的[3 + 4] symN-甲氧基羰基吡咯为关键步骤的-四溴丙酮。来自四溴丙酮和呋喃的8-氧杂双环[3.2.1] oct-6-en-3-one的可用性已经为天然C-核苷（包括普斯古丁，伪胞苷和Showdomycin）的开发提供了一种新的有效途径。也可以得到人工类似物，例如2-硫代癸二氢吡啶，6-氮杂二氢吡啶，假异胞苷等。在适当位置带有异丙基取代基的氧杂环酮用作合成天然肌钙蛋白，nezukone，α-thujaplicin和hinokitiol（β-thujaplicin）的中间体。通过1,1,3-三溴-3-甲基丁-2--2-酮与环戊二烯的[3 + 4]反应制得了碳camp烯酮和camp酸。α的[3 + 2]环缩合，α-二溴代酮和苯乙烯衍生物可一步合成α-cuparenone。衍生自神经醇（或香叶醇）的1，3-二溴-3，7-二甲基辛基6-en-2-

  DOI：

  10.1016/s0040-4020(01)91427-9

文献信息

• Process for the preparation of naphthalen-2-yl-pyrazol-3-one intermediates useful in the synthesis of sigma receptor inhibitors
  申请人：Laboratorios Del. Dr. Esteve, S.A.

  公开号：EP2112139A1

  公开（公告）日：2009-10-28

  The invention relates to a process for preparing naphthalen-2-yl-pyrazol-3-one intermediates, tautomers, and salts thereof, to novel intermediates, and to the use of the intermediates in the preparation of sigma receptor inhibitors.

  这项发明涉及一种制备萘-2-基吡唑-3-酮中间体、互变异构体及其盐的过程，涉及新型中间体，并涉及将这些中间体用于制备σ受体抑制剂。
• Process for the preparation of a savoury flavour
  申请人：UNILEVER PLC

  公开号：EP0784936A1

  公开（公告）日：1997-07-23

  A process for preparing a savoury flavour, the process comprising reacting a compound of general formula X with hydrogen sulphide and/or cystein , wherein    X is: in which R1 represents an alkyl group having 1 or 2 carbon atoms or hydrogen, R2 represents an alkyl group having from 1 to 4 carbon atoms or hydrogen, R3 represents an alkyl group having from 1 to 5 carbon atoms or hydrogen and R4 represents hydrogen or an organic radical consisting of from 1 to 6 carbon atoms, hydrogen and from 0 to 2 oxygen atoms. X is preferably 4-hydroxy-2,5-dimethyl-2-(2-hydroxy-3-oxo-2-butyl)-3(2H)-furanone, and is formed from the reaction of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and diacetyl. 2,5-dimethyl-4-mercapto-3(2H)-furanone is a flavour compound obtainable by this process.

  一种制备美味风味的过程，该过程包括将一般式X的化合物与硫化氢和/或半胱氨酸反应，其中X为：其中R1代表具有1或2个碳原子的烷基基团或氢，R2代表具有1至4个碳原子的烷基基团或氢，R3代表具有1至5个碳原子的烷基基团或氢，R4代表氢或由1至6个碳原子、氢和0至2个氧原子组成的有机基团。X最好是4-羟基-2,5-二甲基-2-(2-羟基-3-氧代-2-丁基)-3(2H)-呋喃酮，并且由4-羟基-2,5-二甲基-3(2H)-呋喃酮和乙二酰反应形成。2,5-二甲基-4-巯基-3(2H)-呋喃酮是通过该过程获得的风味化合物。
• 1,4,5,6,7,8-HEXAHYDRO-1,2,5-TRIAZA-AZULENE DERIVATIVES AS OREXIN RECEPTOR ANTAGONISTS
  申请人：Aissaoui Hamed

  公开号：US20100029617A1

  公开（公告）日：2010-02-04

  The invention relates to 1,4,5,6,7,8-hexahydro-1,2,5-triaza-azulene derivatives and their use as orexin receptor antagonists.

  该发明涉及1,4,5,6,7,8-六氢-1,2,5-三氮杂-蓝花烷衍生物及其作为脑下垂体前叶皮质激素受体拮抗剂的用途。
• PROCESS FOR PREPARING A FLAVOUR COMPOSITION
  申请人：NESTEC S.A.

  公开号：US20160242442A1

  公开（公告）日：2016-08-25

  The present invention relates to flavour generation. In particular the invention relates to a process for the preparation of a flavour composition. The process comprises combining glycerol with a quaternary ammonium compound, adding at least one flavour precursor to form a reaction mixture and heating the reaction mixture to form aroma compounds, wherein the glycerol is combined with a quaternary ammonium compound at a molar ratio ranging between 5:1 and 0.8:1. The flavour precursor comprises preferably an amino compound such as an amino acid. A further aspect of the invention is a food product comprising the flavour composition obtainable by the process of the invention.

  本发明涉及风味生成。特别地，本发明涉及一种制备风味组合物的方法。该方法包括将甘油与季铵化合物结合，添加至少一种风味前体以形成反应混合物并加热反应混合物以形成香气化合物，其中甘油与季铵化合物的摩尔比在5：1至0.8：1之间。风味前体最好包括氨基化合物，例如氨基酸。本发明的另一个方面是一种食品产品，它包括本发明方法获得的风味组合物。
• Process for the preparation of savoury flavours
  申请人：QUEST INTERNATIONAL B.V.

  公开号：EP0571031A2

  公开（公告）日：1993-11-24

  The invention relates to a process for the preparation of a savoury flavour which comprises reacting mono- and/or di-methyl-3(2H)-furanone or precursors thereof with cystein and/or hydrogen sulphide. Suitable precursors of mono- or di-methyl-3(2H)-furanone are oligomers of diacetyl, pyruvic aldehyde, pyruvic acid, acetoin, acetol, ethylene glycol aldehyde and glyceraldehyde, including mixed oligomers. The reaction is preferably carried out with cystein and hydrogen sulphide. The latter may be obtained before or during the reaction from a hydrogen sulphide donor. The reaction is preferably carried out at pH below 7, at 60-160°C for 0.5-4 hours. A food grade acid such as acetic acid may be present. The reaction mixtures obtained are rich in methyl substituted furanthiols or derivatives thereof. The invention also relates to flavour precursor mixtures which generate a savoury flavour upon heating and comprises a mono- and/or di-methyl-3(2H)-furanone and/or precursor thereof, cystein and optionally a hydrogen sulphide donor.

  本发明涉及一种制备咸味香精的工艺，该工艺包括使单和/或二甲基-3(2H)-呋喃酮或其前体与半胱氨酸和/或硫化氢反应。单-或二-甲基-3(2H)-呋喃酮的合适前体是二乙酰基、丙酮酸醛、丙酮酸、乙酰丙酮、乙醇、乙二醇醛和甘油醛的低聚物，包括混合低聚物。反应最好与半胱氨酸和硫化氢一起进行。后者可在反应前或反应过程中从硫化氢供体中获得。 反应最好在 pH 值低于 7、60-160°C 的条件下进行 0.5-4 小时。可加入食品级酸（如醋酸）。 得到的反应混合物富含甲基取代的呋喃硫醇或其衍生物。 本发明还涉及加热后产生咸味的香味前体混合物，包括单-和/或二-甲基-3(2H)-呋喃酮和/或其前体、半胱氨酸和硫化氢供体。