2- phenol sulfide dialkyl

Monochlorophenols. Chlorination of phenol [108-95-2] between 50 and 120°C gives a ortho ratio of 1.65. To improve the selectivity in the paia position, it is possible to use dialkyl sulfides, diaiyl sulfides (12), oi alkyl and aiyl sulfides combined. Sulfides are active only at low tempeiatuies (<50 C), because at high tempeiatuies the active species decomposes into sulfui and chlorine. 

Kennerly and Patterson (13) studied the effect of several organic sulfur compounds, including thiols, sulfides, a disulfide, sulfonic acids, and a zinc dialkyl dithiophosphate, on the decomposition rate of cumene hydroperoxide in white mineral oil at 150 °C. In each case they found phenol as the major product. They suggested that the most attractive mechanism by which to explain these results involves ionic rearrangement catalyzed by acids or other electrophilic reagents (10) as... 

Butyl hypochlorite, 55 of phenols to quinones Benzoyl /-butyl nitroxide, 28 2,3-Dichloro-5,6-dicyano-l, 4-benzoqui-none, 104 Periodic acid, 238 of phosphorus compounds Dimethyldioxirane, 120 of selenium compounds Potassium permanganate, 258 of sulfides to sulfoxides and sulfones /-Butyl hydroperoxide-Dialkyl tar-trate-Titanium(IV) isopropoxide, 51 ra-Chloroperbenzoic acid, 76, 112 Dimethyldioxirane, 120 of thiols to sulfur compounds Trimethylsilyl chlorochromate, 327... 

Cheese flavor. C. f. is formed from milk fat, milk protein, lactose during the maturation of cheese mainly through enzymatic and microbial processes. Quantitative and, sometimes, qualitative differences are responsible for the diversity of cheese flavors. Typical aroma substances are the free C4-C,2 fatty acids, C7, C and C, 2-alkanones (also in Roquefort cheese), the butter aroma substances acetoin, 2,3-butanedione, and 5- alkanolides, (-)-(R)-l-octen-3-ol (fungus note in Camembert), 4-alkanolides and alkylpyrazines with nut-like nuances, indole, skatole, and phenols with stable-like odors, as well as numerous sulfur compounds such as methional, methyl mercaptan (moldy, coal-like), dimethyl sulfide and dialkyl polysulfides with, in part, onion- and garlic-like nuances. Furaneol" and homofuraneol (see hydroxyfura-nones) are responsible for the sweetish odor of Em-mental cheese. 

Peroxide decomposers, e.g. sulfur-containing compounds, enhance the performance of high molar mass phenols under high temperature service conditions. For example, in polyolefins, dialkyl sulfides (e.g. PS 800) are often used as a peroxide decomposer s)mergists. 

Dialkyl derivatives of aniline, diphenylamine, and carbazole, when melted with benzotrichloride and fused zinc chloride, yield triphenylmethane dyes of the malachite green type. Phenols, diphenyl sulfide, and indole react as well, but the dyes obtained are red. This test can be completed by identifying the triphenylmethane dye formed by paper chromatography (22) to differentiate, for example, dimethyl- and diethylaniline. A similar reaction results from melting the sample with oxalic acid. This reaction leads to the formation of blue dyes, characteristic of the derivatives of diphenylamine and carbazole (23). 

Other Applications. Thionyl chloride has been used to convert epoxides to vicinal dichlorides and for the preparation of dialkyl sulfides from Grignard reagents. Phenols react with SOCI2 to produce aryl chlorosulfites and diaryl sulfites or nuclear substitution products. As shown in eq 14, Aluminum Chloride catalysis yields symmetric sulfoxides, while in the absence of Lewis acids, aromatic thiosulfonates are the principal products. Primary amines, especially aromatic ones, react with SOCI2 to produce N-sulfiny lamines, which are potent enophiles and useful precursors to some heterocyclic compounds. ... 

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