Microwave-assisted synthesis of alkyl thiocyanates

DJ Bound, BK Bettadaiah, P Srinivas

Index: Bound, D. James; Bettadaiah; Srinivas Synthetic Communications, 2013 , vol. 43, # 8 p. 1138 - 1144

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Citation Number: 3

Abstract

Thiocyanates are volatile flavor compounds of several Brassica species of vegetables wherein they are formed from their precursors, glucosinolates. The latter are thioethers consisting of a β-thioglucose moiety, whose enzymatic hydrolysis followed by rearrangement of the alkyl group in the aglycone moiety results in the formation of thiocyanates. [ 1 1. (a) Fenwick , GR ; Heaney , RK ; Mullin , WJ Glucosinolates and their breakdown products in food and food plants . ...