Available forms:Colorless to pale yellow liquid
pd_proNo:539213-d3180e1b-fa5f-4f00-a777-dbc88bb41f9b
pd_productuse:
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Preparation |
From 4-methoxycarboxyl-3-oxothiophane treated with 10% sulfuric acid. |
|
Synthesis Reference(s) |
Journal of the American Chemical Society, 68, p. 2229, 1946 DOI: 10.1021/ja01215a034 |
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Taste threshold values |
Taste characteristics at 15 ppm: onion, garlic, cooked meaty with vegetables nuances |
InChI:InChI=1/C4H6OS/c5-4-1-2-6-3-4/h1-3H2
Aroma-active compounds formed during the...
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The invention provides a preparation met...
The invention concerns a method for prep...
methyl tetrahydrothiophen-3-one-2-carboxylate
Tetrahydrothiophen-3-one
| Conditions | Yield |
|---|---|
|
|
79% |
|
With
sulfuric acid;
|
methyl 4-oxotetrahydrothiophene-3-carboxylate
Tetrahydrothiophen-3-one
| Conditions | Yield |
|---|---|
|
With
sulfuric acid;
|
methyl tetrahydrothiophen-3-one-2-carboxylate
methyl 4-oxotetrahydrothiophene-3-carboxylate
1-chloro-4-iodo-butan-2-one
tetrahydrothiophene-3-ol
3-butylthiophene
2,4-di-((Ξ)-benzylidene)-dihydro-thiophen-3-one
2,3-dihydro-4-phenylthiophene
3-phenyl-tetrahydro-thiophen-3-ol
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