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Investigation of the Head-Space of Roasted Meat II. Synthesis of substituted 2, 4, 5-trithia-hexanes

✍ Scribed by Paul Dubs; Rita Stüssi


Publisher
John Wiley and Sons
Year
1978
Tongue
German
Weight
539 KB
Volume
61
Category
Article
ISSN
0018-019X

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✦ Synopsis


Abstract

Substituted 2, 4, 5‐trithiahexanes 1, a class of substances recently found in roasted meat, have been synthesized via two different routes.


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## Abstract The reaction of LiN(SiMe~3~)~2~ with two equivalents of 2‐, 3‐, or 4‐cyanopyridine followed by the addition of half an equivalent of [PdCl~2~(PhCN)~2~] gives neutral 1,3,5‐triazapentadienato complexes of the general formula [Pd{HNC(Py)NC(Py)NH}~2~] (Py = 2‐pyridyl 1, 3‐pyridyl 2, 4‐pyri