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Isovaleraldehyde organic compound, also known as 3-methylbutanal, with the formula (CH 3) 2 CHCH 2 CHO. It is an aldehyde, a colorless liquid at STP, [1] and found in low concentrations in many types of food. [2] Commercially it is used as a reagent for the production of pharmaceuticals, perfumes and pesticides. [3]
An ynone structure. In organic chemistry, an ynone is an organic compound containing a ketone (>C=O) functional group and a C≡C triple bond. Many ynones are α,β-ynones, where the carbonyl and alkyne groups are conjugated. Capillin is a naturally occurring example. Some ynones are not conjugated.
Isoprenol, also known as 3-methylbut-3-en-1-ol, is a hemiterpene alcohol. It is produced industrially as an intermediate to 3-methylbut-2-en-1-ol (prenol): global production in 2001 can be estimated as 6–13 thousand tons.
1-Butyne is an organic compound with the formula CH 3 CH 2 C≡CH. It is a terminal alkyne. The compound is a common terminal alkyne substrate in diverse studies of catalysis. It is a colorless combustible gas. [1] 1-Butyne participates in reactions typical for terminal alkynes, such as alkyne metathesis, [2] hydrogenation, condensation with ...
The addition can be promoted with base [1] (Favorskii reaction) or with Lewis acid catalysts. [2] 2-Methylbut-3-yn-2-ol is produced on an industrial scale as a precursor to terpenes and terpenoids. 2-Methylbut-3-yn-2-ol is an intermediate in this industrial route to geraniol. [3] 2-Methylbut-3-yn-2-ol also is used as a monoprotected version of ...
2-Butyne (dimethylacetylene, crotonylene or but-2-yne) is an alkyne with chemical formula CH 3 C≡CCH 3. Produced artificially, it is a colorless, volatile, pungent liquid at standard temperature and pressure .
Isoamyl alcohol is a colorless liquid with the formula C 5 H 12 O, specifically (H 3 C–) 2 CH–CH 2 –CH 2 –OH. It is one of several isomers of amyl alcohol (pentanol). It is also known as isopentyl alcohol, isopentanol, or (in the IUPAC recommended nomenclature) 3-methyl-butan-1-ol.
The cleaved acyl side-chain radical then decomposes further, expelling carbon monoxide and generating 1,1-dimethylallyl radical. This radical can finally react with sulfur-containing amino acids, such as cysteine, to create 3-methylbut-2-ene-1-thiol, a thiol which causes beer to develop a "skunky" flavor.