(E)-3-(cyclohex-3-en-1-yl)-N,N-diethylacrylamide | 75091-79-1

• 分子结构分类: 有机化合物 - 有机酸及其衍生物 - 羧酸及其衍生物
• 英文名称: (E)-3-(cyclohex-3-en-1-yl)-N,N-diethylacrylamide
• 英文别名: (2E)-3-(cyclohex-3-en-1-yl)prop-2-enoic acid；(E)-3-(cyclohex-3-en-1-yl)acrylic acid；E-3-(3-cyclohexenyl)acrylic acid；(+/-)-3t-cyclohex-3-enyl-acrylic acid；(+/-)-3t-Cyclohex-3-enyl-acrylsaeure；3-(3-Cyclohexenyl)-2E-propenoic acid；3-(Cyclohex-3-enyl)prop-2-enoic acid；(E)-3-cyclohex-3-en-1-ylprop-2-enoic acid
• CAS: 75091-79-1
• 化学式: C₉H₁₂O₂
• 分子量: 152.193
• InChiKey: MYEBYUNJNLSKPM-VOTSOKGWSA-N

物化性质

• 熔点：
  50-52 °C(Solv: water (7732-18-5); ethanol (64-17-5))
• 沸点：
  291.1±19.0 °C(Predicted)
• 密度：
  1.168±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  2
• 重原子数：
  11
• 可旋转键数：
  2
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.44
• 拓扑面积：
  37.3
• 氢给体数：
  1
• 氢受体数：
  2

反应信息

• 作为反应物：
  描述：

  (E)-3-(cyclohex-3-en-1-yl)-N,N-diethylacrylamide 在 氨 作用下， 以77%的产率得到(cyano-2 ethylene) yl-4 cyclohexene trans
  参考文献：
  名称：

  二羰基1.5的二烯异构化

  摘要：

  由五羰基铁在加热的热力学控制下，将一系列在外环双键上被吸电子或供电子基团取代的，功能化的4-乙烯基环己烯衍生物异构化成共轭环己二烯三羰基铁配合物的混合物。主要是2-取代的衍生物。当氯化亚铁用作助催化剂时，异构化在动力学控制下进行，得到1-取代的环己二烯三羰基铁配合物作为主要衍生物。已经提出了用于这些异构化方法的反应机理，其为此类衍生物提供了新的选择性途径。η的形成4-1,4- cyclohexadienetricarbonyl配合物作为中间体已被排除，并且，示出了经由η热异构化前进2个由连续1,3-氢转移而形成-complexes。

  DOI：

  10.1016/0022-328x(89)88097-0
• 作为产物：
  描述：

  (E)-ethyl 3-(cyclohex-3-en-1-yl)acrylate 在 水 、 sodium hydroxide 作用下， 以 乙醇 为溶剂， 反应 12.0h， 以89%的产率得到(E)-3-(cyclohex-3-en-1-yl)-N,N-diethylacrylamide
  参考文献：
  名称：

  Key structural features of cis-cinnamic acid as an allelochemical

  摘要：

  1-O-cis-cinnamoyl-beta-D-glucopyranose is one of the most potent allelochemicals isolated from Spiraea thunbergii Sieb. It is suggested that it derives its strong inhibitory activity from cis-cinnamic acid, which is crucial for phytotoxicity. It was synthesized to confirm its structure and bioactivity, and also a series of cis-cinnamic acid analogues were prepared to elucidate the key features of cis-cinnamic acid for lettuce root growth inhibition. The cis-cyclopropyl analogue showed potent inhibitory activity while the saturated and alkyne analogues proved to be inactive, demonstrating the importance of the as-double bond. Moreover, the aromatic ring could not be replaced with a saturated ring. However, the 1,3-dienylcyclo-hexene analogue showed strong activity. These results suggest that the geometry of the C-C double bond between the carboxyl group and the aromatic ring is essential for potent inhibitory activity. In addition, using several light sources, the photostability of the cinnamic acid derivatives and the role of the C-C double bond were also investigated. (c) 2012 Elsevier Ltd. All rights reserved.

  DOI：

  10.1016/j.phytochem.2012.08.001

文献信息

• Borane-Catalyzed Reductive α-Silylation of Conjugated Esters and Amides Leaving Carbonyl Groups Intact
  作者：Youngchan Kim、Sukbok Chang

  DOI：10.1002/anie.201508669

  日期：2016.1.4

  valuable α‐silyl carbonyl products. The α‐silylation occurs chemoselectively, thus leaving the labile carbonyl groups intact. The reaction features a broad scope of both acyclic and cyclic substrates, and the synthetic utility of the obtained α‐silyl carbonyl products is also demonstrated. Mechanistic studies revealed two operative steps: fast 1,4‐hydrosilylation of conjugated carbonyls and then slow

  本文描述了由B（C 6 F 5）3催化的α，β-不饱和酯和酰胺的氢化硅烷化反应，以提供具有合成价值的α-甲硅烷基羰基产物。α-甲硅烷基化是化学选择性发生的，因此保留了不稳定的羰基。该反应具有无环和环状底物的广泛范围，并且还证明了所得α-甲硅烷基羰基产物的合成效用。机理研究揭示了两个操作步骤：共轭羰基的快速1,4-氢化硅烷化，然后减慢甲硅烷基醚中间体的甲硅烷基迁移。
• Alkyldienamides exhibiting taste and sensory effect in flavor compositions
  申请人：——

  公开号：US20040202619A1

  公开（公告）日：2004-10-14

  Compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below: 1 where X is selected from the group consisting of H, methyl, ethyl, n-propyl, and isopropyl; Y is selected from the group consisting of methyl, ethyl, cyclopropyl, isopropyl, n-propyl, n-butyl, sec-butyl, isobutyl, 2-methylbutyl, allyl, cyclobutyl, 2 cyclopentyl, CH 2 CH(OH)CH 3 , CH(CH 3 )CH 2 OH, CH 2 C(CH 3 )OH, CH 2 CH 2 OH, CH 2 CO 2 CH 3 , geranyl, neryl; or X and Y together form the structures 3 R 3 is selected from the group consisting of methyl and H; R 4 is selected from the group consisting of methyl and H; R 5 is selected from the group consisting of methyl, phenyl, benzyl, ethyl, propyl, butyl, isopropyl, phenylethyl, 4

  适用于用作调味剂的化合物已被披露。这些化合物被用作香料，因为它们具有鲜味特性或其他理想的感官特性。所披露的化合物由以下结构定义：其中X选自H、甲基、乙基、正丙基和异丙基组成的群体；Y选自甲基、乙基、环丙基、异丙基、正丙基、正丁基、仲丁基、异丁基、2-甲基丁基、烯丙基、环丁基、环戊基、CH2CH(OH)CH3、CH(CH3)CH2OH、CH2C(CH3)OH、CH2CH2OH、CH2CO2CH3、蒈烯基、莰基；或X和Y一起形成以下结构：R3选自甲基和H组成的群体；R4选自甲基和H组成的群体；R5选自甲基、苯基、苄基、乙基、丙基、丁基、异丙基、苯乙基。
• ALKYLDIENAMIDES EXHIBITING TASTE AND SENSORY EFFECT IN FLAVOR COMPOSITIONS
  申请人：Dewis Mark L.

  公开号：US20090311402A1

  公开（公告）日：2009-12-17

  Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below: wherein R is ethyl or cyclopropyl; and wherein R′ is methyl or butyl, with the proviso that when R is ethyl, R′ is not methyl.

  本发明公开了适用于作为调味剂的烷基二烯酰胺化合物。这些化合物用作调味剂，因为它们具有鲜味特性或其他理想的感官特性。所公开的化合物由以下结构定义：其中R为乙基或环丙基；R'为甲基或丁基，但当R为乙基时，R'不为甲基。
• 一种3-叔丁基胺基丙烯酰胺类衍生物的制备方法
  申请人：常州大学

  公开号：CN117327010A

  公开（公告）日：2024-01-02

  本发明属于有机合成技术领域，具体涉及一种3‑叔丁基胺基丙烯酰胺类衍生物的制备方法。该制备方法包括，将8‑氨基喹啉衍生的丙烯酰胺类衍生物、N,N‑二叔丁基二氮杂环酮、钯催化剂、单膦配体、碱和第一溶剂混合，在惰性氛围下进行胺化反应，得到3‑叔丁基胺基丙烯酰胺类衍生物。本发明提供的3‑叔丁基胺基丙烯酰胺类衍生物的制备方法具有操作简单、副反应少、产率高、能够直接对烯烃氢进行胺化、合成取代基类型多样性的3‑叔丁基胺基丙烯酰胺类衍生物等优点。
• Gramenitskaya, V. N.; Inozemtseva, L. V.; Koz'mina, E. A., Journal of Organic Chemistry USSR (English Translation), 1982, vol. 18, p. 2260 - 2267
  作者：Gramenitskaya, V. N.、Inozemtseva, L. V.、Koz'mina, E. A.、Vul'fson, N. S.

  DOI：——

  日期：——