About the “physiological size” of fluorine substituents: Comparison of sensorially active compounds with fluorine and methyl substituted analogues
作者:Manfred Schlosser、Dominique Michel
DOI:10.1016/0040-4020(95)00886-d
日期:1996.1
taste of four fluoro substituted derivatives (2a, 2b, 2c and 2d) is almost indistinguishable from that of the parent compound 4-(4-hydroxyphenyl)butan-2-one (1), the main flavor component of raspberries. The same holds for the comparison between the corresponding acetate, another raspberry ingredient, and its 1-fluoro analogue (2e). In contrast, methyl substituents (as present in compounds 3a, 3b, 3c
四种氟取代衍生物(2a,2b,2c和2d)的味道与树莓的主要风味成分母体化合物4-(4-羟苯基)丁-2--2-(1)几乎没有区别。相应的乙酸盐,另一种覆盆子成分及其1-氟类似物(2e)之间的比较也是如此。相反,甲基取代基(存在于化合物3a,3b,3c,3d和3e中)会极大地改变感官特性。-氟化衍生物(2)的制备涉及将氟掺入有机分子骨架中的三个主要选择:“预制物”的使用(即氟代芳香族结构单元),先形成氯氟卡宾环加合物,然后将其溶剂解开环,再将氟化物加成至烯烃双键上。