Cobalt-catalyzed C H activation/C O formation: Synthesis of benzofuranones
摘要:
Herein, C-H activation/C-O formation reaction using novel cobalt catalytic system is reported. This reaction was given benzofuranones in moderate to excellent yields at room-temperature under air reaction conditions. The introduced strategy is efficient and low-cost method to synthesized benzofuranones from alpha,alpha-disubstitution acetic acid. (C) 2019 Elsevier Ltd. All rights reserved.
The synthesis of a natural product family: from debromoisolaurinterol to the aplysins
作者:David C Harrowven、Matthew C Lucas、Peter D Howes
DOI:10.1016/s0040-4020(00)01055-3
日期:2001.1
and (±)-debromoisolaurinterol 8 are described. Key features are a diastereoselective, sulfur mediated radicalcyclisation of diene 12 to give 35; a newradical to polar crossover sequence mediated by Bu3Sn that transforms diene 12 into (±)-debromoisolaurinterol 8; and a series of biomimetic cyclisation and oxidation reactions.
Pd(II)-catalyzed enantioselective C-H activation of phenylacetic acids followed by an intramolecular C-O bond formation afforded chiral benzofuranones. This reaction provides the first example of enantioselecctive C-H functionalizations through Pd(II)/Pd(IV) redox catalysis.
UTILISATION DE DIHYDROBENZOFURANONES A TITRE D'INGREDIENTS PARFUMANTS
申请人:FIRMENICH SA
公开号:EP0707575A1
公开(公告)日:1996-04-24
US5679634A
申请人:——
公开号:US5679634A
公开(公告)日:1997-10-21
[EN] USE OF DIHYDROBENZOFURANONES AS SCENTING INGREDIENTS<br/>[FR] UTILISATION DE DIHYDROBENZOFURANONES A TITRE D'INGREDIENTS PARFUMANTS
申请人:FIRMENICH S.A.
公开号:WO1995030667A1
公开(公告)日:1995-11-16
(EN) The use of (3H)-benzo[b]furan-2-ones, substituted particularly by alkyl groups, for preparing scenting compositions and scented articles to which such compounds impart lactone, coumarin, fruity or musky notes, is disclosed.(FR) On décrit l'utilisation de (3H)-benzo[b]furan-2-ones substituées, notamment par des groupes alkyles, pour la préparation de compositions parfumantes et articles parfumés, auxquels ces composés impartissent des notes odorantes de type lactonique, coumariné et fruité, ou encore musqué.