New crossed aldol reaction. Reaction of enamines with aldehydes activated by Lewis acids.
スポンサーリンク
概要
- 論文の詳細を見る
Enamines react with aldehydes in the presence of Lewis acids such as BF<SUB>3</SUB>·OEt<SUB>2</SUB> to give the corresponding crossed aldol products in good yields. Reaction of dienamines with aldehydes gives the corresponding β,γ-unsaturated α-(1-hydroxyalkyl) carbonyl compounds.
- 公益社団法人 日本化学会の論文
著者
-
HAYASHI Kazuo
Kawasaki Research Center, T. Hasegawa Co., Ltd.
-
Kogami Kunio
Kawasaki Research Center T. Hasegawa Co. Ltd
-
Takazawa Osamu
Kawasaki Research Laboratories, T. Hasegawa Co., Ltd.
-
Takazawa Osamu
Kawasaki Research Laboratories, T. Hasegawa Co. Ltd.
関連論文
- Volatile Flavor Compounds of Myoga(Zingiber Mioga)(Food & Nutrition)
- Volatile Products Formed from L-Cysteine and Dihydroxyacetone Thermally Treated in Different Solvents(Food & Nutrition)
- Volatile Flavor Compounds of Some Kinds of Dried and Smoked Fish(Food & Nutrition)
- Changes in Volatile Flavor Compounds of Powdered Dried Bonito (Katsuobushi) during Storage(Food & Nutrition)
- Syntheses of (±)-cis-γ-Irone and Its Related Compounds(Organic Chemistry)
- New Syntheses of (±)-Ambrox, (±)-Ambra Oxide and Their Stereoisomers(Organic Chemistry)
- Volatile Components of Zinchoge Flower (Daphne odora Thunb.)
- Volatile Flavor Components of Kogyoku Apples
- Volatile Flavor Compounds of Boiled Buckwheat Flour
- Synthesis of Characteristic Flavor Constituents of Watermelon (Citrullus vulgaris) Essential Oil