Hydroxy, dehydration thermal reactions

The use of aliphatic monomers for hyperbranched polyesters has been debated because aliphatic monomers are said to be prone to thermal degradation reactions such as decarboxylation, cyclization, or dehydration [77]. The only commercial hyperbranched polymer is a hydroxy-functional aliphatic polyester, Boltorn, available from Perstorp AB, Sweden. 

The key intermediates 692 required for the thermal cyclization were prepared from the readily available indole-2,3-diones 693. The condensation of 693 with 3-methyl-4-phenylbut-3-en-2-one (694) afforded the 3-hydroxy derivatives 695. The dehydration of 695, followed by selective reduction of the 3,1 -double bond of compounds 696, provided the 3-alkyl derivative 697. Finally, the compounds 697 were transformed to the 3-(l,3-butadienyl)indoles 692 by reaction with an excess of ethyl chloroformate (Scheme 5.62). 

Toda et al. reported that the topotactic and enantioselective photodimerization of coumarin and thiocoumarin takes place in single crystals without significant molecular rearrangements [49]. Molecular motion needs to be called upon to explain the photochemically activated cycloaddition reaction of 2-benzyl-5-benzylidenecyclopentanone. The dimer molecules, once formed, move smoothly in the reactant crystal to form the product crystal [50]. Harris et al. investigated the reactivity of 10-hydroxy-10,9-boroxophenanthrene in the solid state and the mechanism of the solid-state reaction was characterized by both X-ray diffraction and thermal analysis [51]. It was demonstrated that the solution chemistry of 10-hydroxy-10,9-boroxophenanthrene is different from that in the solid state, where it undergoes dimerization and dehydration to form a monohydride derivative. 

On a related front, the reactions of carbonyl compounds with metaliated derivatives of 2-methylthia-zoline furnish adducts (85). Although the initial nucleophilic addition occurs smoothly with a wide variety of aldehydes and ketones, the intermediate P-hydroxythiazolines (85) suffer thermal reversion upon attempted purification by distillation. Moreover, attempted cleavage of the corresponding P-hydroxythia-zolidines, which are readily produced from (85) upon dissolving metal reduction (Al-Hg), leads to the formation of p-hydroxy aldehydes only in simple systems numerous complications arising from dimerization, dehydration and retroaldol processes of the products usually intervene. Consequently it is necessary to protect the initial 1,2-adducts (85 = H) as the corresponding 0-methoxymethyl ether... 

R = Me2C=CH-CH2-CH2) with hydrazine hydrate leads to carbamate intermediates, which undergo cyclization to give 5-hydroxy-5.6-dihydro-4/f-l,3,4-oxadiazin-2(3//)-ones 311. The thermal dehydration of 311 gives 1,3,4-oxadiazin-2(3//)-ones 312 <2003CHE1057>. In contrast to the case with hydrazine hydrate, the reaction of aromatic hydrazines with l,3-dioxolan-2-ones 310 provides 3-arylamino-4-hydroxyoxazolidin-2(3//)-ones 313. 

The reaction products of the Maillard reaction, such as l-amino-l-deoxy-2-ketose (Amadori product) or 2-amino-2-deoxyaldose (Heyns product), do not contribute to flavor directly but they are important precursors of flavor compounds [48]. These thermally unstable compounds undergo dehydration and deamination reactions to give numerous rearrangement and degradation products. The thermal degradation of such intermediates is responsible for the formation of volatile compounds that impart the characteristic burnt odor and flavor to various food products. For example, at temperatures above 100 C, enolization products (such as l-amino-2,3-enediol and 3-deoxyosone) yield, upon further dehydration, furfural from a pentose and 5-hydroxy methylfurfural and 5-meth-ylfurfural from a hexose [2]. 

Raw or gently pasteurised milk (e.g. for 10 seconds at 73 °C) has a fine characteristic odour and sweet taste. Typical components present in low concentrations are dimethylsulfide, biacetyl, 2-methylbutan-l-ol, (Z)-hept-4-enal and ( )-non-2-enal. Milk pasteurised at higher temperatures and Ultra High Temperature (UHT) milk present the so-called cooked flavour, the appearance of which is the first measurable manifestation of the chemical changes that occur in heated milk. The substances responsible for the cooked off-flavour are sulfane and other sulfur compounds. Of particular importance are dimethylsulfide, dimethyldisulfide and dimethyltrisullide that are produced from proteins contained in the membranes of fat particles and from thiamine. Also relevant are alkane-2-ones (methylketones) generated by thermal decarboxylation of P-oxocarboxylic acids (mainly hexane-2-one, heptane-2-one and nonane-2-one), y-lactones and 5-lactones produced by dehydration of y- and 5-hydroxycarboxylic acids (mainly 8-decalactone and y- and 8-dodecalactones). Important carbonyl compounds include biacetyl, hexanal, 3-methylbutanal, (Z)-hept-4-enal and ( )-non-2-enal. In the more intensive thermal treatment of milk (sterilisation), products of the Maillard reaction play a role, such as maltol and isomaltol, 5-hydroxymethylfuran-2-carbaldehyde, 4-hydroxy-2,5-dimethyl-2 f-furan-3-one (furaneol) and 2,5-dimethylpyrazine. 

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