Pronounced Catalytic Effect of a Micellar Solution of Sodium Dodecyl Sulfate (SDS) on the Efficient C-S Bond Formation via an Odorless Thia-Michael Addition Reaction through the in situ Generation of S -Alkylisothiouronium Salts

Thio-Michael addition of α,β-unsaturated amides catalyzed by Nmm-based ionic liquids

Most substrates work well for this transformation in water, and the IL-catalyst is recyclable and applicable for gram-scale synthesis.

The synthesis of symmetrical disulfides by reacting organic halides with Na2S2O3·5H2O in DMSO

Symmetrical disulfides were prepared by heating organic halides with Na₂S₂O₃ in DMSO in high yields and good purities.

One-pot odorless thia-Michael reaction by copper ferrite nanoparticle-catalyzed reaction of elemental sulfur, aryl halides and electron-deficient alkenes

One-pot CuFe₂O₄ catalyzed reaction of aryl halides or boronic acids with sulfur and electron-deficient alkenes for generation of sulfides.

An odorless thia-Michael addition using Bunte salts as thiol surrogates

An efficient thia-Michael addition using odorless, easy to synthesis and handle Bunte salts as thiol surrogates is introduced.

An odorless, one-pot synthesis of nitroaryl thioethers via SNAr reactions through the in situ generation of S-alkylisothiouronium salts

The synthesis of nitroaryl thioethers using thiourea as the sulfur source in water by an odorless one-pot process was disclosed.

Synthesis and odor evaluation of five new sulfur-containing ester flavor compounds from 4-ethyloctanoic acid

Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthio)propyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing ester flavor compounds all have meaty odor and might be used in foods if approved for this purpose in the future.