Allyl group

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 March was invoked but never defined (see the help page).
^ Cite error: The named reference boyd was 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.

[March-1] Cite error: The named reference March was invoked but never defined (see the help page).

[boyd-2] Cite error: The named reference boyd was invoked but never defined (see the help page).

[3] Theodor Wertheim (1844). "Untersuchung des Knoblauchöls". Annalen der Chemie und Pharmacie. 51 (3): 289–315. doi:10.1002/jlac.18440510302.

[Block-4] Eric Block (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9.

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