2-(2-(benzylthio)ethyl)pyridine | 31932-68-0

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 吡啶及其衍生物
• 英文名称: 2-(2-(benzylthio)ethyl)pyridine
• 英文别名: 2-[2-(Benzylsulfanyl)ethyl]pyridine；2-(2-benzylsulfanylethyl)pyridine
• CAS: 31932-68-0
• 化学式: C₁₄H₁₅NS
• mdl: MFCD18430757
• 分子量: 229.346
• InChiKey: HJFVLTIFNZIVAA-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2.9
• 重原子数：
  16
• 可旋转键数：
  5
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.214
• 拓扑面积：
  38.2
• 氢给体数：
  0
• 氢受体数：
  2

反应信息

• 作为反应物：
  描述：

  2-(2-(benzylthio)ethyl)pyridine 在 potassium permanganate 、 水 、 溶剂黄146 作用下， 生成 2-(2-(benzylsulfonyl)ethyl)pyridine
  参考文献：
  名称：

  Achmatowicz et al., Roczniki Chemii, 1955, vol. 29, p. 1029,1032,1038

  摘要：

  DOI：
• 作为产物：
  描述：

  2-(2-甲氧基乙基)吡啶 在 potassium tert-butylate 作用下， 反应 13.0h， 生成 2-(2-(benzylthio)ethyl)pyridine
  参考文献：
  名称：

  KO-t-Bu 催化 β-（杂）芳基乙基醚通过甲醇消除/氢硫醇化

  摘要：

  我们描述了 KO- t- Bu 催化的β-（杂）芳基乙基醚通过 MeOH 消除形成（杂）芳基烯烃的硫醇化反应，然后进行反马尔可夫尼科夫氢硫醇化反应以提供线性硫醚。该系统适用于各种β-（杂）芳基乙基醚，包括缺电子、电子中性、富电子和支化底物以及一系列脂肪族和芳香族硫醇。

  DOI：

  10.1002/ejoc.202100597

文献信息

• Visible-Light-Mediated Organocatalyzed Thiol–Ene Reaction Initiated by a Proton-Coupled Electron Transfer
  作者：Vitalij V. Levin、Alexander D. Dilman

  DOI：10.1021/acs.joc.9b01331

  日期：2019.6.21

  A convenient method for performing a thiol–ene reaction is described. The reaction is performed under blue-light irradiation and catalyzed by photoactive Lewis basic molecules such as acridine orange or naphthalene-fused N-acylbenzimidazole. It is believed that the process is initiated by a proton-coupled electron transfer process within the complex between the thiol and the Lewis basic catalyst.

  描述了一种进行硫醇-烯反应的简便方法。该反应在蓝光照射下进行，并由光活性的路易斯碱性分子如a啶橙或萘稠合的N-酰基苯并咪唑催化。据信该过程是由硫醇和路易斯碱性催化剂之间的配合物中的质子偶联电子转移过程引发的。
• ORGANIC COMPOUNDS
  申请人：GIVAUDAN SA

  公开号：US20160366922A1

  公开（公告）日：2016-12-22

  A method of imparting to, or modifying in, a comestible product, umami taste, including the addition to a comestible product base of at least one compound of formula (I) wherein one of X 1 , X 2 , or X 3 is selected from the group consisting of S, N and O and the remaining two are CH 2 ; and A is selected from in which R 1 , R 2 , R 3 , R 4 R 5 , R 6 are independently selected from the group consisting of H, methyl, ethyl, propyl, OH, OMe, OEt, COOH, COOR 7 , in which R 7 is selected from linear or branched C 1 -C 7 alkyl, and CONR 8 R 9 , in which R 8 and R 9 are independently selected from hydrogen and straight or branched C 1 -C 4 alkyl; or any two adjacent substituents R 2 -R 6 together form a ring of 5 or 6 members; and n is 1 or 0.

  一种赋予或调整食品产品中的鲜味味道的方法，包括向食品产品基地添加至少一种具有以下式（I）的化合物，其中X1、X2或X3中的一个选择自S、N和O组成的群体，其余两者为CH2；A选择自以下其中之一：其中R1、R2、R3、R4、R5、R6独立选择自H、甲基、乙基、丙基、OH、OMe、OEt、COOH、COOR7，其中R7选择自直链或支链的C1-C7烷基，以及CONR8R9，其中R8和R9独立选择自氢和直链或支链的C1-C4烷基；或者任意两个相邻的取代基R2-R6共同形成5或6个成员的环；n为1或0。
• Methods of modifying or imparting taste using organic compounds
  申请人：Givaudan, S.A.

  公开号：US10178875B2

  公开（公告）日：2019-01-15

  A method of imparting to, or modifying in, a comestible product, umami taste, including the addition to a comestible product base of at least one compound of formula (I) wherein one of X1, X2, or X3 is selected from the group consisting of S, N and O and the remaining two are CH2; and A is selected from in which R1, R2, R3, R4 R5, R6 are independently selected from the group consisting of H, methyl, ethyl, propyl, OH, OMe, OEt, COOH, COOR7, in which R7 is selected from linear or branched C1-C7 alkyl, and CONR8R9, in which R8 and R9 are independently selected from hydrogen and straight or branched C1-C4 alkyl; or any two adjacent substituents R2-R6 together form a ring of 5 or 6 members; and n is 1 or 0.

  一种赋予或改变可食用产品鲜味的方法，包括在可食用产品基料中添加至少一种式 (I) 化合物 其中 X1、X2 或 X3 中的一个选自 S、N 和 O 组，其余两个为 CH2；以及 A 选自 其中 R1、R2、R3、R4、R5、R6 独立选自由 H、甲基、乙基、丙基、OH、OMe、OEt、COOH、COOR7（其中 R7 选自由直链或支链 C1-C7 烷基）和 CONR8R9（其中 R8 和 R9 独立选自由氢和直链或支链 C1-C4 烷基）组成的组；或任意两个相邻取代基 R2-R6 共同形成一个由 5 或 6 个成员组成的环；且 n 为 1 或 0。
• Prill; Hartzell; Arthur, Contributions from Boyce Thompson Institute, 1946, vol. 14, p. 130
  作者：Prill、Hartzell、Arthur

  DOI：——

  日期：——
• [EN] ORGANIC COMPOUNDS<br/>[FR] COMPOSÉS ORGANIQUES
  申请人：GIVAUDAN SA

  公开号：WO2015000900A2

  公开（公告）日：2015-01-08

  A method of imparting to, or modifying in, a comestible product, umami taste, including addition to a comestible product base of at least one compound of formula (I) wherein one of X1 X2 or X3 is selected from the group consisting of S, N and O and the remaining two are CH2; and A is selected from formula (II) (III) and (IV) in which R1 R2 R3 R4 R5 R6 are independently selected from the group consisting of H, methyl, ethyl, propyl, OH, OMe, OEt, COOH, COOR7, in which R7 is selected from linear or branched C1-C7 alkyl, and CONR8R9, in which R8 and R9 are independently selected from hydrogen and straight or branched C1-C4 alkyl; or any two adjacent substituents R2-R6 together form a ring of 5 or 6 members; and n is 1 or 0.