The IPB has once again been recognized for its exemplary actions in terms of equal opportunity-oriented personnel and organizational policies and has received the TOTAL E-QUALITY certification for the…
The Plant Science Student Conference (PSSC) has been organised by students from the two Leibniz institutes, IPK and IPB, every year for the last 20 years. In this interview, Christina Wäsch (IPK) and…
Schrekker, H. S.; de Bolster, M. W. G.; Orru, R. V. A.; Wessjohann, L. A.;In Situ Formation of Allyl Ketones via Hiyama−Nozaki Reactions Followed by a Chromium-Mediated Oppenauer OxidationJ. Org. Chem.671975-1981(2002)DOI: 10.1021/jo001750u
In Hiyama−Nozaki reactions of allylchromium with aldehydes the expected products are homoallylalcohols. However, oxidation products derived from these, predominantly allyl ketones, can be common side products. This can be explained by an Oppenauer−(Meerwein−Ponndorf−Verley)-type mechanism (OMPV-reaction). The amount of oxidation is strongly dependent on the substitution pattern of the reaction partners and the reaction conditions. An appropriate choice of these can lead to preferential formation of ketones instead of the alcohols. In addition to its synthetic usefulness, the oxidation−reduction equilibrium is of the utmost importance for the design of enantioselective Hiyama−Nozaki reactions because it is also a potential racemization pathway.