نتایج جستجو برای: aldol condensation reaction

تعداد نتایج: 441341  

Journal: :Chemical communications 2012
Shohei Aoki Shunsuke Kotani Masaharu Sugiura Makoto Nakajima

Trichlorosilyl triflate-promoted directed cross-aldol reaction between ketones in the presence of a chiral phosphine oxide as an organocatalyst is described. This is the first enantioselective cross-aldol reaction between simple ketones with good enantioselectivity.

Journal: :Lubricants 2023

Aldehyde condensation is a reaction step in the oxidization of lubricant base stock into high-molecular-weight products, forming sludge and paint film, which lead to failure lubricating oil. Calculations on basis density functional theory (DFT) were employed investigate mechanism acid-catalyzed aldol stock. Carbonyl compounds could be converted their resonant enol structures. However, activatio...

Journal: :Synfacts 2023

Key words (±)-talatisamine - Diels–Alder reaction [2+2] photo-cycloaddition Lemieux–Johnson oxidation retro-aldol–aldol Wagner–Meerwein rearrangement aza-Prins

Journal: :Bulletin of Chemical Reaction Engineering & Catalysis 2023

The aldol reaction is a cornerstone of modern synthetic organic chemistry in which the β-hydroxyketone was formed by an enol or enolate and carbonyl compound. Benzalacetone one fundamental building blocks benzalacetone synthase structure that play important role for construction variety medicinally crucial phenylbutanoids, such as anti-inflammatory glucoside lindleyin rhubarb gingerol. non-tran...

Journal: :Organic & biomolecular chemistry 2012
Irene Georgiou Andrew Whiting

The use of homoboroproline as a bifunctional catalyst in the asymmetric aldol reaction has been investigated mechanistically, particularly with respect to tuning the Lewis acidity of boron by in situ esterification with mildly sigma-electron withdrawing diols such as hydrobenzoin and tartrate esters. The stability of simple cyclohexyl and cyclopentyl boronate diol esters shows that the 5-ring b...

Journal: :Journal of agricultural and food chemistry 2011
An Adams Vaida Kitryté Rimantas Venskutonis Norbert De Kimpe

The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways. To study these interactions, we analyzed the volatile compounds resulting from model reactions of lysine or glycine with aldehydes originating from lipid oxidation [hexanal, (E)-2-hexenal, or (2E,4E)-deca...

Journal: :Journal of the American Chemical Society 2002
David A Evans Essa Hu Jason D Burch Georg Jaeschke

An asymmetric total synthesis of callipeltoside A has been accomplished highlighted by a catalytic enantioselective vinylogous aldol reaction and a boron-mediated anti-aldol reaction influenced by remote stereocontrol.

Journal: :The Journal of Organic Chemistry 2016

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