In organic chemistry, an allyl group is a substituent with the structural formula −CH2−HC=CH2. It consists of a methylene bridge (−CH2−) attached to a vinyl group (−CH=CH2).[1][2] The name is derived from the scientific name for garlic, Allium sativum. In 1844, Theodor Wertheim isolated an allyl derivative from garlic oil and named it "Schwefelallyl".[3][4] The term allyl applies to many compounds related to H2C=CH−CH2, some of which are of practical or of everyday importance, for example, allyl chloride.
Allylation is any chemical reaction that adds an allyl group to a substrate.[1]
- ^ a b Cite error: The named reference
Marchwas invoked but never defined (see the help page). - ^ Cite error: The named reference
boydwas invoked but never defined (see the help page). - ^ Theodor Wertheim (1844). "Untersuchung des Knoblauchöls". Annalen der Chemie und Pharmacie. 51 (3): 289–315. doi:10.1002/jlac.18440510302.
- ^ Eric Block (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9.