3-methylbutyl methyl sulfide

Methyl 2-methylbutyl sulfide 2-Cbloroethyl methyl sulfide Di-n-prapyl sulfide (n-Propyl sulfide)... 

Ethyl 3-methylbutyl sulfide 4-Chlorophenyl methyl sulfide 3-Aminopropyl methyl sulfide... 

The edible portion of broccoli Brassica oleracea var. italica) is the inflorescence, and it is normally eaten cooked, with the main meal. Over 40 volatile compounds have been identified from raw or cooked broccoli. The most influential aroma compounds found in broccoli are sulfides, isothiocyanates, aliphatic aldehydes, alcohols and aromatic compounds [35, 166-169]. Broccoli is mainly characterised by sulfurous aroma compounds, which are formed from gluco-sinolates and amino acid precursors (Sects. 7.2.2, 7.2.3) [170-173]. The strong off-odours produced by broccoli have mainly been associated with volatile sulfur compounds, such as methanethiol, hydrogen sulfide, dimethyl disulfide and trimethyl disulfide [169,171, 174, 175]. Other volatile compounds that also have been reported as important to broccoli aroma and odour are dimethyl sulfide, hexanal, (Z)-3-hexen-l-ol, nonanal, ethanol, methyl thiocyanate, butyl isothiocyanate, 2-methylbutyl isothiocyanate and 3-isopropyl-2-methoxypyrazine... 

Methyl- l-butene-3-yne Methylbutyl ether Methylbutyl sulfide... 

Other additives, such as dialkyl sulfides, also improve the yields of intermolecular Pauson-Khand reactions. One reaction that formed the Pauson-Khand product in 85% yield in the presence of methylbutyl sulfide, but which did not form the Pauson-Khand product in the presence of added N-methyl morpholine oxide, is shown in Scheme 17.35. 

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