4-methylphenyl 2-(2-pyridyl)ethyl sulfide | 109845-78-5

• 分子结构分类: 有机化合物 - 有机硫化合物 - 硫醚类
• 英文名称: 4-methylphenyl 2-(2-pyridyl)ethyl sulfide
• 英文别名: 2-(2-(p-tolylthio)ethyl)pyridine；2-(2-p-tolylmercapto-ethyl)-pyridine；2-(2-p-Tolylmercapto-aethyl)-pyridin；2-[2-(4-Methylphenyl)sulfanylethyl]pyridine
• CAS: 109845-78-5
• 化学式: C₁₄H₁₅NS
• 分子量: 229.346
• InChiKey: ZACPEFYIRBPILY-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  3.4
• 重原子数：
  16
• 可旋转键数：
  4
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.21
• 拓扑面积：
  38.2
• 氢给体数：
  0
• 氢受体数：
  2

反应信息

• 作为产物：
  描述：

  2-乙烯基吡啶 、 4-甲苯硫酚 反应 2.5h， 以97%的产率得到4-methylphenyl 2-(2-pyridyl)ethyl sulfide
  参考文献：
  名称：

  杂原子化合物电子转移的分子内辅助。2-(2-吡啶基)乙基取代醚、硫化物和硒化物的电化学氧化

  摘要：

  合成了具有 2-(2-吡啶基)乙基的有机杂原子化合物，并通过旋转圆盘电极伏安法测定了它们的氧化电位。发现氧化电位低于具有苯基代替吡啶基的相应化合物的氧化电位。吡啶基与杂原子的动态配位稳定了阳离子自由基中间体，似乎是促进电子转移的原因。分子内辅助的量级随着母体化合物氧化电位的增加而增加。这种趋势可以用吡啶氮的非键合 p 轨道和母体杂原子化合物的 HOMO 之间的能量匹配来解释。

  DOI：

  10.1246/bcsj.73.243

文献信息

• Acid/Phosphide-Induced Radical Route to Alkyl and Alkenyl Sulfides and Phosphonothioates from Sodium Arylsulfinates in Water
  作者：Ya-mei Lin、Guo-ping Lu、Gui-xiang Wang、Wen-bin Yi

  DOI：10.1021/acs.joc.6b02459

  日期：2017.1.6

  can in situ generate arylsulfenyl radicals. These radicals have high reactivity to react with alkynes, alkenes, and H-phosphine oxides for the synthesis of alkyl and alkenyl sulfides and phosphonothioates. The control experiments and quantum calculations are also performed to gain insights into the generation mechanism of arylsulfenyl radicals. Notably, the chemistry is free of thiol odors, organic solvents

  引入了一种新开发的含有酸和磷的水性体系，在该体系中，无味且稳定的芳基亚磺酸钠可以原位生成芳基亚硫基。这些自由基具有与炔烃，烯烃和H-膦氧化物反应的高反应性，以合成烷基硫化物和烯基硫化物以及硫代磷酸硫代酸酯。还进行了控制实验和量子计算，以深入了解芳基亚硫基自由基的生成机理。值得注意的是，该化学物质不含硫醇气味，有机溶剂和金属。
• Intramolecular Assistance of Electron Transfer from Heteroatom Compounds. Electrochemical Oxidation of 2-(2-Pyridyl)ethyl-Substituted Ethers, Sulfides, and Selenides
  作者：Mitsuru Watanabe、Seiji Suga、Jun-ichi Yoshida

  DOI：10.1246/bcsj.73.243

  日期：2000.1

  Organoheteroatom compounds having a 2-(2-pyridyl)ethyl group were synthesized and their oxidation potentials were determined by rotating disk electrode voltammetry. The oxidation potentials were found to be less positive than those of the corresponding compounds having a phenyl group in place of the pyridyl group. The dynamic coordination of the pyridyl group to the heteroatom, which stabilizes the

  合成了具有 2-(2-吡啶基)乙基的有机杂原子化合物，并通过旋转圆盘电极伏安法测定了它们的氧化电位。发现氧化电位低于具有苯基代替吡啶基的相应化合物的氧化电位。吡啶基与杂原子的动态配位稳定了阳离子自由基中间体，似乎是促进电子转移的原因。分子内辅助的量级随着母体化合物氧化电位的增加而增加。这种趋势可以用吡啶氮的非键合 p 轨道和母体杂原子化合物的 HOMO 之间的能量匹配来解释。
• 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：——