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Novel Synthesis of Kahweofuran: A Flavour Component of Roasted Coffee
Corresponding Author(s) : Weili Li
Asian Journal of Chemistry,
Vol. 25 No. 6 (2013): Vol 25 Issue 6
Abstract
Kahweofuran (1), one of the impact flavours of roasted coffee and possesses 6-methyl-2,3-dihydrothieno[2,3-c]furan structure, was obtained from 4,5-dihydrothiophen-3(2H)-one through six steps.
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- M. Stoll, M. Winther, F. Gautschi, I. Flament and B. Willhalm, Helv. Chim. Acta, 50, 628 (1967).
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References
M. Stoll, M. Winther, F. Gautschi, I. Flament and B. Willhalm, Helv. Chim. Acta, 50, 628 (1967).
G. Büchi, P. Degen, F. Gautschi and B. Willhalm, J. Org. Chem., 36, 199 (1971).
M. Gorzynski and D. Rewicki, Liebigs Ann. Chem., 625 (1986).
E. Brenna, C. Fuganti, S. Serra and A. Dulio, J. Chem. Res. (S), 74 (1998).
Y. Li, Y. Murakmi and S. Katsumura, Tetrahedron Lett., 47, 787 (2006).
T.R. Forbus and J.C. Martin, J. Org. Chem., 44, 313 (1979).
M. Tori, A. Aiba, H. Hashimoto, T. Koyama, K. Nakashima, M. Sono and Y. Asakawa, Tetrahedron, 56, 1655 (2000).
M. Miyashita, A. Yoshikoshi and P.A. Grieco, J. Org. Chem., 42, 3772 (1977).
C.D. Buttery, A.G. Cameron, C.P. Dell and D.W. Knight, J. Chem. Soc. Perkin Trans. I, 1601 (1990)