1,2-Dihydro-1,1,6-trimethyl-naphthalene

Naphthalene, 1,2-dihydro-1,1,6-trimethyl-Naphthalene, 1,2-dihydro-1,5,8-trimethyl-Naphthalene, dimethyl-Naphthalene,... 

Dihydro-1,1,6-trimethyl naphthalene (Table 3.59) can be formed by a degradation of neoxanthin and other carotinoids during the storage of wine. It smells like kerosene (threshold 20pg/kg, wine). It is thought that this odorant contributes considerably to the typical aroma of white wine that was stored for a long period in the bottle. The compound may cause an off-flavor in pasteurized passion fruit juice. 

The reaction of potassium 3-amino-4-oxo-3,4-dihydroquinazoline-2-thiolate 62 with a-bromophenylacetic acid 63 resulted in the formation of (3-amino-4-oxo-3,4-dihydroquinazolin-2-ylsulfanyl)-phenyl-acetic acid methyl ester 64 which on alkali treatment and subsequent acidification resulted in the synthesis of 2-phenyl- 1-thia-4,4a,9-triaza-anthracene-3,10-dione 65 <1999JCR(S)86>. Similarly, the reaction of potassium 3-amino-5,6-dimethyl-4-oxo-3,4,4a,7a-tetrahydrothieno[2,3- pyrimidine-2-thiolate 66 with a-bromo-ester 67 resulted in the formation of 2-(3-amino-5,6-dimethyl-4-oxo-3,4,4a,7a-tetrahydrothieno[2,3- / pyrimidin-2-ylsulfanyl)-propionic acid ethyl ester 68. Subsequent treatment with alkali followed by acidification resulted in the formation of 2,3,7-trimethyl-3a,9a-dihydro-l,8-dithia-4a,5,9-triazacyclopenta[ ]naphthalene-4,6-dione 69 <2000JHC1161>... 

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