Abstract
Selenium analogs of the sulfur-containing flavorant precursors in genus Allium spp. (garlic, onion, etc.), Se-(alk(en)yl)selenocysteines and γ-glutamyl Se-methylselenocysteine, have been synthesized and their oxidation has been studied. While the S-(alk(en)yl)selenocysteine S-oxides are stable, the analogous Se-oxides undergo a variety of interesting reactions. 1,2-Diselenin and 2-selenathiin have been synthesized and their reactions and properties are compared to those of 1,2-dithiins.
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