The allyl group was first identified in diallyl sulfide, a component of garlic. Theodor Wertheim produced an oil via steam distillation of garlic 1844 and named it "allylschwefel" or "allyl sulfur" after Allium the plant genus that includes garlic, onions, and chives. This substance was later synthesized by Hofmann in 1856 from allyl iodide. In 1892 Friedrich Wilhelm Semmler isolated diallyl disulfide from garlic via vacuum distillation without any trace of diallyl disulfide. He concluded that steam distillation cause decomposition of the disulfide into diallyl sulfide. |
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