N-(4-Methoxy­phen­yl)-tert-butane­sulfinamide

In the title compound, C11H17NO2S, the mol­ecules inter­act head-to-tail through N—H⋯OS hydrogen bonds, giving discrete centrosymmetric cyclic dimers. The N—Car­yl bond length [1.4225 (14) Å] is inter­mediate between that in N-phenyl-tert-butane­sulfinamide [1.4083 (12) Å] and the N—Calk­yl bond lengths in N-alkyl­alkanesulfinamides (1.470–1.530 Å), suggesting weaker delocalization of electrons over the N atom and the aromatic ring due to the presence of the 4-meth­oxy group

N-Phenyl-tert-butanesulfinamide

N-Phenyl-tert-butanesulfinamid

N-(3-Methoxyphenyl)-tert-butanesulfinamide

N-(3-Methoxyphenyl)-tert-butanesulfinamid

N-Phenyl-tert-butane­sulfinamide

In the racemic title compound, C10H15NOS, the packing exhibits centrosymmetric pairs of mol­ecules linked by N—H⋯O=S hydrogen bonds in a head-to-tail fashion. The N—Car­yl bond [1.4083 (12) Å] is considerably shorter than the N—Calk­yl bonds typically found in N-alkyl­alkanesulfinamides (1.470–1.530 Å)

N-(3-Methoxy­phen­yl)-tert-butane­sulfinamide

In the title compound, C11H17NO2S, the mol­ecules inter­act in a head-to-tail fashion through pairs of N—H⋯O hydrogen bonds, giving discrete centrosymmetric dimers. The N(H)S(O)tBu fragment is disordered over two sets of positions, with the major component comprising 90.0 (2)%

N,N-Dibenzyl­methane­sulfonamide

Mol­ecules of the title compound, C15H17NO2S, which was synthesized from methane­sulfonyl chloride and dibenzyl­amine, are packed in anti­parallel arrays along the c axis, with the methyl group of one mol­ecule dovetailed between the two phenyl rings of the next mol­ecule. Along any such array, the sulfonyl O atoms protrude alternately up and down

N-Phenyl­adamantane-1-sulfinamide

In the racemic title compound, C16H21NOS, the mol­ecules are packed into polymeric chains in the b-axis direction and are linked along the b axis by N—H⋯O and C—H⋯O hydrogen bonds

Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry

Aroma is an important property of wine and it can be influenced significantly by enological practices. The aim of this work was, by use of stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS), to compare semi-quantitative concentrations of the volatile constituents of stainless steel tank-fermented/matured Huxelrebe, Ortega, Schönburger and Siegerrebe varietal wines from a commercial English vineyard, with corresponding wines produced by oak cask (‘barrel’) fermentation/maturation. Aroma profiles of tank and barrel wines were different, with more volatiles detected and net concentrations being higher in barrel wines. Long chain ethyl carboxylate esters were generally more abundant in barrel wines, whereas acetate esters were generally more prominent in tank wines. By conducting a short (~7 month) maturation period in secondhand (third or fourth fill) casks, it was possible to make wines with more complex aromas, but without obvious oak aroma