Heterocyclic aromatic compounds furan

Volatile components constitute about 0.1% of roasted coffee by weight Cojfea species, Rubiaceae), and more than 200 substances have been shown in green coffee. More than 800 compounds are known to make up the aroma of roasted coffee. Of these, only about 60 compounds have a significant role in the coffee aroma. Especially typical are a large number of heterocyclic compounds, mainly furans, pyrroles, indoles, pyridines, quinolines, pyrazines, quinoxalines, thiophenes, thiazoles and oxazoles, which arise in caramehsation and the MaiUard reaction during coffee roasting. In addition to heterocyclic products, other important volatiles are also some aliphatic compounds (hydrocarbons, alcohols, carbonyl compounds, carboxylic acids, esters, aliphatic sulfur and nitrogen compounds), alicyclic compounds (especially ketones) and aromatic compounds (hydrocarbons, alcohols, phenols, carbonyl compounds and esters). 

Cyclic compounds that contain at least one atom other than carbon within their ring are called heterocyclic compounds, and those that possess aromatic stability are called het erocyclic aromatic compounds Some representative heterocyclic aromatic compounds are pyridine pyrrole furan and thiophene The structures and the lUPAC numbering system used m naming their derivatives are shown In their stability and chemical behav lor all these compounds resemble benzene more than they resemble alkenes... 

The term charge tranter refers to a succession of interactions between two molecules, ranging from very weak donor-acceptor dipolar interactions to interactions that result in the formation of an ion pair, depending on the extent of electron delocalization. Charge transfer (CT) complexes are formed between electron-rich donor molecules and electron-deficient acceptors. Typically, donor molecules are p-electron-rich heterocycles (e.g., furan, pyrrole, thiophene), aromatics with electron-donating substiments, or compounds... 

The five-membered aromatic heterocycles pyrrole (5), furan (6) and thiophene (7) are formally derived from cyclopentadienyl anion by replacement of one CH group with NH, O or S, each of which can contribute two p-electrons to the aromatic ir-electron sextet. Heteroatoms of this type have in classical structures only single bonds and are called pyrrole-like . Other five-membered aromatic heterocycles are derived from compounds (5), (6) and (7) by further replacement of CH groups with N, 0+ or S+. 

A theoretical understanding of furan and its congeners followed in the wake of the progress with the benzene problem, but for the five-membered heterocyclic compounds Bamberger s centric formula was always the most reasonable one, as Kekule structures could not be written at all. It is not now clear to what extent the heterocycles were really regarded as benzene analogues, but a remark made by Hantzsch, that coumarone is the furfurane of the naphthalene series was certainly percipient. Furan is variously said to be aromatic, superaromatic or not aromatic at all, for the debate continues. 

Leonid Belen kii was born in Moscow, and he graduated from M. V. Lomonosov Moscow State University in 1953 with Professor A. P. Terentiev as supervisor in organic chemistry. Since 1955, he has worked as junior, senior (since 1966), and leading scientist (since 1988) at N. D. Zelinsky Institute of Organic Chemistry, Russian Academy of Sciences, where he obtained his Ph.D. degree (1963) under the direction of Professor Ya. L. Gol dfarb and his Degree of Dr. Chem. Sci. (1974) and rank of Professor in Chemistry (1991). His scientific interests include all aspects of chemistry of heterocyclic and aromatic compounds, particularly electrophilic substitution in benzene, thiophene, furan, and azole series as well as organosulfur chemistry. 

The reactivity of pentaatomic aromatic heterocycles other than furan toward carbonyl compounds to give oxetanes has been reviewed (95MI536). They show lower reactivity than furan. The reason is not clear, but could be related to their different aromaticity, or, as reported below, to the quenching properties of the heterocycles. 

Atoms other than carbon and hydrogen that appear in organic compounds are called heteroatoms. Cyclic organic compounds that contain one or more heteroatoms are called heterocycles. Heterocyclic compounds are the largest class of organic compounds and can be either aromatic (such as pyridine, pyrrole, and furan) or nonaromatic (such as piperidine, pyrrolidine, and tetrahydrofuran). 

Heating of carbohydrates produces a number of aromatic compounds Including aldehydes, ketones, and dicarbonyls as well as oxygen containing heterocyclic compounds such as furans, dihydrofuranones, and pyrans through caramelizatlon and dehydration reactions. 

Bonino s first results in this direction were published in four papers, three in Zeitschrifi fur Physikalische Chemie in 1933 and 1934 and one in Memorie della Reale Accademia delle scienze dell istituto di Bologna. [45] Through the study of the constitution and the aromatic character of the heterocyclic compounds, Bonino confronted the classical ideas of structural organic chemistry. In the case of heterocyclic compounds he and his collaborators emphasized that the classical structure formulae of organic chemistry could not account for the new Raman spectroscopic data. According to these, the existence of a double chemical bond for pyrrole, furane, and thiophene was improbable. 

This behavior may be due to different reasons. First, the different aromaticity of the compounds could play an important role to define the reactivity of the compounds. Furan is the lowest aromatic pentaatomic heterocyclic compound known, while the other compounds show higher aromaticity. However, this type of explanation cannot justify why thiophene does not react while simple dimethylthienyl derivatives react and why some dimethylthienyl derivatives react while some others do not show any reactivity. 

Food, flavors consist of numerous compounds, none of which alone is characteristic of specific food. Classes of compounds which emcompass food flavors are - hydrocarbons (aliphatic, ali-cyclic, aromatic) carbonyls (aldehydes, ketones) carboxylic acids, esters, imides, anhydrides alcohols, phenols, ethers alkylamines, alkylimines aliphatic sulfur compounds (thiols, mono-, di- and tri-sulfides) nitrogen heterocyclics (pyrroles, pyrazines, pyridines) sulfur heterocylics (thiophenes, thiazoles, trithiolane, thialidine) and oxygen-heterocyclics (lactone, pyrone, furan). Discussion will be limited to striking developments in heterocyclics. 

The most important sugars may exist in an open-chain form, as a five-membered oxygen heterocycle (called a furanoside after the aromatic furan) or a six-membered oxygen heterocycle (called a pyranoside after the compound pyran). 

Considerable work was done to induce chirality via chiral auxiliaries. Reac tions with aromatic a-ketoesters like phenylglyoxylates 21 and electron-rich al kenes like dioxoles 22 and furan 23 were particularly efficient (Scheme 6). Yield up to 99% and diastereoselectivities higher than 96% have been observed whet 8-phenylmenthol 21a or 2-r-butylcyclohexanol 21b were used as chiral auxiliarie [14-18]. It should be noted that only the exoisomers 24 and 25 were obtained from the reaction of dioxoles 22. Furthermore, the reaction with furan 23 wa regioselective. 24 were suitable intermediates in the synthesis of rare carbohydrate derivatives like branched chain sugars [16], Other heterocyclic compounds liki oxazole 28 [19] and imidazole 29 [20] derivatives as well as acyclic alkenes 3fl 31, and 32 [14,15,21,22] were used as olefinic partners. Numerous cyclohexane derived alcohols [18,21-24] and carbohydrate derivatives [25] were used as chiri... 

The aromaticity of a heterocycle depends on how effectively the lone-pair of the heteroatom contributes to the aromatic sextet. The aromaticity of five-membered heterocyclic compounds may be estimated from their reactivity in the Diels-Alder reaction.94 Spectrophotometry shows that furan, thiophene, and selenophene resemble benzene in that with maleic anhydride 1 1 complexes are formed which are stable up to 150°C in the case of thiophene, decompose at 150°C with selenophene (whereby selenium is formed together with a diene which gives a further adduct with another molecule of maleic anhydride), and produce the usual adduct at 20°C with furan. Thus, only furan is a normal diene as regards the Diels-Alder reaction. 

The anodic methoxylation of aromatic compounds such as naphthalene [41], anthracene [42], alkylbenzenes [31,43], phenols [44-46], anisoles [33,47-54] and other alkoxyben-zenes [53], methoxynaphthalenes [33], methoxyanthracenes [50,54], inden-l-ones [55], / a/r/-substituted anilides [56] and heterocyclic compounds, such as furans [57], thiophenes [58], and pyrroles [59], has received considerable attention. 

One class of transformations that illustrate the striking difference in reactivity between heteroarenes and carbocyclic arenes is the heteroaryl Heck reaction, in which an aryl or heteroaryl halide is coupled directly with a heteroaromatic compound to afford a biaryl product (formally a C—H bond functionalization process). Intermolecular Heck reactions involving the functionalization of aromatic carbocycles with aryVheteroaryl halides are rare [70], whereas heterocycles including thiophenes, furans, thiazoles, oxazoles, imidazoles. 

The technique of principal component analysis was applied to a set of 12 characteristics associated with aromaticity, including the two above, using a variety of heterocyclic compounds <89JA7>. Three principal components, were found that accounted for most of the variance of the data. Characteristics associated with classical aromaticity, such as the two mentioned above, were dominated by the first component and those associated with magnetic properties, such as the molar susceptibility, were dominated by the second. The In score for oxazole was low, of 16 compounds, only furan was lower. On the other hand, the ii2 score was one of the higher scores. 

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