bis(3-methylfuran-2-yl)disulfide

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 杂芳族化合物
• 英文名称: bis(3-methylfuran-2-yl)disulfide
• 英文别名: 3-Methyl-2-[(3-methylfuran-2-yl)disulfanyl]furan
• 化学式: C₁₀H₁₀O₂S₂
• 分子量: 226.32
• InChiKey: LAKNEXXGYNOCCI-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  3.6
• 重原子数：
  14
• 可旋转键数：
  3
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.2
• 拓扑面积：
  76.9
• 氢给体数：
  0
• 氢受体数：
  4

反应信息

• 作为反应物：
  描述：

  bis(3-methylfuran-2-yl)disulfide 在 双氧水 、 溶剂黄146 作用下， 以 水 为溶剂， 反应 50.0h， 以67.4%的产率得到S-(3-methylfuran-2-yl)-2-(3-methylfuran)thiosulfonate
  参考文献：
  名称：

  A mild and facile synthesis of aryl and alkenyl sulfides via copper-catalyzed deborylthiolation of organoborons with thiosulfonates

  摘要：

  一种简单、高效、无臭味的铜催化芳基硼和烯基硼与硫代磺酸酯的脱硼硫化反应在温和条件下实现。

  DOI：

  10.1039/c5cc07463k

文献信息

• Transition-Metal-Free C–N Bond Activation: Synthesis of α,α-Bis(arylthio) Aldehydes
  作者：Chen-Liang Deng、Xu-Hong Gao、Wei Xu、Xing-Guo Zhang

  DOI：10.1055/s-0036-1588135

  日期：——

  bond activation of tertiary amines and subsequent aryl thiolation has been explored. A variety of disulfides and series of tertiary amines were efficiently converted into the corresponding α,α-bis(arylthio) aldehydes in moderate to good yields. The reaction proceeded well under transition-metal-free conditions via a C–N activation process.

  已经探索了一种新颖且方便的串联反应，即 I2 催化的叔胺的 C-N 键活化和随后的芳基硫醇化。各种二硫化物和一系列叔胺以中等至良好的产率有效转化为相应的 α,α-双（芳硫基）醛。该反应在无过渡金属条件下通过 C-N 活化过程进行得很好。
• FLAVORING INGREDIENTS
  申请人：Naef Regula

  公开号：US20070259088A1

  公开（公告）日：2007-11-08

  The present invention relates to a compound of formula wherein R 1 is a C 2-7 linear alkyl group. This compound can be used as flavoring ingredient, for instance to impart flavor notes of the green tea and creamy/fatty type as well as to impart a desirable mouthfeel effect.

  本发明涉及一种化合物，其化学式为其中R1是一种C2-7的直链烷基。该化合物可用作调味成分，例如赋予绿茶和奶油/脂肪类型的风味注释，以及赋予理想的口感效果。
• FRAGRANCE COMPOSITION
  申请人：Kao Corporation

  公开号：EP1552814A1

  公开（公告）日：2005-07-13

  A combination of a musk with one or more ingredients of specific chemical structures in particular proportions makes it possible to obtain a fragrance composition which can mask an odor peculiar to an acidic hair cosmetic composition and is also excellent in long-term stability. By combining fragrant materials selected as desired from (E) ingredients each characterized primarily by the abundant release of a scent from foam, (F) ingredients each characterized primarily by the abundant release of a scent from a bottle mouth and (G) ingredients each characterized by good persistence of scent, an excellent fragrance composition can be obtained with a good balance among the abundant release of a scent from foam, the abundant release of a scent from a bottle mouth, and good persistence of scent.

  将麝香与一种或多种具有特定化学结构的成分按特定比例组合在一起，可以获得一种香味组合物，这种香味组合物可以掩盖酸性头发化妆品组合物特有的气味，而且长期稳定性极佳。将从(E)主要以从泡沫中大量释放香味为特征的成分、(F)主要以从瓶口大量释放香味为特征的成分和(G)以良好的香味持久性为特征的成分中按需要选择的香味材料组合在一起，可以获得一种在从泡沫中大量释放香味、从瓶口大量释放香味和良好的香味持久性之间取得良好平衡的优异香味组合物。
• FLAVORINGS
  申请人：——

  公开号：US20010008647A1

  公开（公告）日：2001-07-19

  A precursor mixture of flavorings and a food composition containing the precursor mixture of flavorings. The precursor mixture of flavorings includes at least one polysulfide and at least one non-volatile source of sulfur having at lease one sulfhydryl group. The precursor mixture generates an aromatic note due to the formation of thiols when heated to provide a roasted or grilled flavor to the food composition.

  一种香料前体混合物和一种含有该香料前体混合物的食品组合物。香料前体混合物包括至少一种多硫化物和至少一种具有至少一个巯基的非挥发性硫源。前体混合物在加热时会因硫醇的形成而产生芳香气味，从而为食品组合物提供烘烤或烧烤风味。
• Foodstuffs that include sulfur-containing flavorings
  申请人：Nestec S.A.

  公开号：US20020098270A1

  公开（公告）日：2002-07-25

  A food composition containing a flavoring agent of a precursor mixture of flavorings. The precursor mixture of flavorings includes at least one polysulfide and at least one non-volatile source of sulfur having at lease one sulfhydryl group. The precursor mixture generates an aromatic note due to the formation of thiols when heated above 50° C. to provide a roasted or grilled aromatic flavor note to the food composition.

  一种含有香料前体混合物调味剂的食品组合物。香料前体混合物包括至少一种多硫化物和至少一种具有至少一个巯基的非挥发性硫源。前体混合物在加热至 50 摄氏度以上时，由于硫醇的形成而产生一种芳香味，从而为食品组合物提供一种烘烤或烧烤的芳香味。