作者:Ulrich A. Huber、Desir�e Bergamin
DOI:10.1002/hlca.19930760711
日期:1993.11.3
A versatile process for the preparation of a number of 3-thio-substituted furans 1–4 is described. These products have very low odor thresholds and are thus potent flavor compounds. Fur-3-yl thiocyanates 10a, b as well as other S-containing analogues (2b, 7a, b, and 8) were prepared by a Michael-type addition of thiocyanic acid, thioacetic acid, alakanethiols, and sodium thiosulfate to alkynones 6
描述了一种制备多种3-硫基取代的呋喃1-4的通用方法。这些产品的气味阈值非常低,因此是有效的风味化合物。毛皮-3-基硫氰酸酯10A,b以及其它含S-类似物(2B,图7a,b,和8)由制备迈克尔型加成硫氰酸,硫代乙酸,alakanethiols,和硫代硫酸钠,以alkynones 6或15,然后环化(方案3和4)。硫氰酸盐10a,b分别使用“硬”或“软”亲核试剂或还原剂将二硫化物3,对称二硫化物4,硫醚2和硫醇1转化为混合二硫化物(方案6)。