The Strecker reaction coupled to Viedma ripening: a simple route to highly hindered enantiomerically pure amino acids
Chem. Commun. , Volume 54 p. 10832- 10834
The Strecker reaction is broadly used for the preparation of α-amino acids. However, control of enantioselectivity remains challenging. We here couple the Strecker reaction to Viedma ripening for the absolute asymmetric synthesis of highly sterically hindered α-amino acids. As proof-of-principle, the enantiomerically pure α-amino acids tert-leucine and α-(1-adamantyl)glycine were obtained.
Baglai, I, Leeman, M, Wurst, K, Kaptein, B, Kellogg, R.M, & Noorduin, W.L. (2018). The Strecker reaction coupled to Viedma ripening: a simple route to highly hindered enantiomerically pure amino acids. Chem. Commun., 54, 10832–10834. doi:10.1039/C8CC06658B