11-01-01 06:09
No 231556
Didi some reading this morning and found that Garlic contains quite a lot of DiAllyl-Sulphide. Correct me if I'm wrong, but this is a gem of a chemical and could theoretically be use to add Allyl group like DMS add Methyl groups.
Main constituents
Garlic contains a wealth of sulphur compounds; most important for the taste is allicin (diallyl disulphide oxide), which is produced enzymatically from alliin (S-2-propenyl-L-cysteine sulfoxide) if cells are damaged; its biological function is to repel herbivorous animals. Allicin is desactivated to diallyl disulphide; therefore, minced garlic changes its aroma if not used immediately. In the essential oil from steam destillation, diallyl disulphide (60%) is found besides diallyl trisulphide (20%), diallyl sulfide, ajoene and minor amounts of other di- and polysulphides.
Any ideas bigger beez?
(Chief Bee)
11-01-01 06:34
No 231559
Lithiation of 1,4-dimethoxybenzene followed by addition of diallyldisulfide would give 2,5-dimethoxyallylthiobenzene (bp 110-125 °C at 0.25 mm/Hg), a starting material for 2C-T-16 or ALEPH-16.
There are also recent posts at the Hive describing the use of aromatic bromides together with a PTC and the corresponding sodium thiolate to give alkyl-phenyl thioethers.
(Hive Bee)
11-01-01 07:03
No 231567
This would mean that we have a new (well maybe not new, but undiscussed) way of getting to some really cool goodies.
Well, not really, but now we know where to get this weird compound......hehe