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Investigation on the Head-Space of Roasted Meat. III. Synthesis of 4, 6-dimethyl-2,3,5,7-tetrathiaoctane

✍ Scribed by Paul Dubs; Martin Joho

Publisher: John Wiley and Sons
Year: 1978
Tongue: German
Weight: 184 KB
Volume: 61
Category: Article
ISSN: 0018-019X
DOI: 10.1002/hlca.19780610807

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✦ Synopsis

Abstract

A synthesis of 4, 6‐dimethyl‐2,3,5,7‐tetrathiaoctane (1), from 3,5‐dimethyl‐1,2,4‐trithiolane (6), is described. Compound 1, possessing a unique structure was recently found to be a constituent of roasted pork meat.

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