N-(2-hydroxyethyl)propanethioamide | 77706-73-1

• 分子结构分类: 有机化合物 - 有机硫化合物 - 硫代酰胺
• 英文名称: N-(2-hydroxyethyl)propanethioamide
• CAS: 77706-73-1
• 化学式: C₅H₁₁NOS
• mdl: MFCD19226120
• 分子量: 133.214
• InChiKey: ASMUNOVJGAOKSM-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -0.1
• 重原子数：
  8
• 可旋转键数：
  3
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.8
• 拓扑面积：
  64.4
• 氢给体数：
  2
• 氢受体数：
  2

反应信息

• 作为反应物：
  描述：

  N-(2-hydroxyethyl)propanethioamide 在 叔丁基过氧化氢 、 selenium(IV) oxide 作用下， 以 二氯甲烷 、 甲苯 为溶剂， 反应 16.0h， 生成 2-acetyl-5,6-dihydro-4H-1,3-thiazine
  参考文献：
  名称：

  A general method for the synthesis of the most powerful naturally occurring Maillard flavors

  摘要：

  The natural flavors 2-acetyl-1-pyrroline 1a, 2-propionyl-l-pyrroline 1b, 2-acetyl-3,4,5,6-tetrahydropyridine 1c, 2-acetyl-2-thiazoline 1d, 2-propionyl-2-thiazoline 1e, and the artificial flavor 2-acetyl-5,6-dihydro-4H-1,3-thiazine if have been prepared by catalytic SeO2 oxidation of the corresponding cyclic imines 6a-c and sulfur cyclic immes 7a-c using TBHP as co-oxidant. The oxidation of the pyrrolines 1a and b is completely regioselective. Professional olfactory evaluation together with the odor threshold of the new flavor 1f is reported. (C) 2007 Elsevier Ltd. All rights reserved.

  DOI：

  10.1016/j.tet.2007.03.089
• 作为产物：
  描述：

  N-(2-羟乙基)酰丙胺 在 劳森试剂 作用下， 以 甲苯 为溶剂， 反应 1.0h， 生成 N-(2-hydroxyethyl)propanethioamide
  参考文献：
  名称：

  A general method for the synthesis of the most powerful naturally occurring Maillard flavors

  摘要：

  The natural flavors 2-acetyl-1-pyrroline 1a, 2-propionyl-l-pyrroline 1b, 2-acetyl-3,4,5,6-tetrahydropyridine 1c, 2-acetyl-2-thiazoline 1d, 2-propionyl-2-thiazoline 1e, and the artificial flavor 2-acetyl-5,6-dihydro-4H-1,3-thiazine if have been prepared by catalytic SeO2 oxidation of the corresponding cyclic imines 6a-c and sulfur cyclic immes 7a-c using TBHP as co-oxidant. The oxidation of the pyrrolines 1a and b is completely regioselective. Professional olfactory evaluation together with the odor threshold of the new flavor 1f is reported. (C) 2007 Elsevier Ltd. All rights reserved.

  DOI：

  10.1016/j.tet.2007.03.089

文献信息

• A general method for the synthesis of the most powerful naturally occurring Maillard flavors
  作者：Claudio Fuganti、Francesco G. Gatti、Stefano Serra

  DOI：10.1016/j.tet.2007.03.089

  日期：2007.5

  The natural flavors 2-acetyl-1-pyrroline 1a, 2-propionyl-l-pyrroline 1b, 2-acetyl-3,4,5,6-tetrahydropyridine 1c, 2-acetyl-2-thiazoline 1d, 2-propionyl-2-thiazoline 1e, and the artificial flavor 2-acetyl-5,6-dihydro-4H-1,3-thiazine if have been prepared by catalytic SeO2 oxidation of the corresponding cyclic imines 6a-c and sulfur cyclic immes 7a-c using TBHP as co-oxidant. The oxidation of the pyrrolines 1a and b is completely regioselective. Professional olfactory evaluation together with the odor threshold of the new flavor 1f is reported. (C) 2007 Elsevier Ltd. All rights reserved.