Mechanistic Insight into Phenol Dearomatization by Hypervalent Iodine: Direct Detection of a Phenoxenium Cation

Phenol dearomatization is one of several oxidation reactions enabled by hypervalent iodine reagents. However, the presence of a proposed free phenoxenium intermediate in phenol dearomatization is a matter of debate in the literature. Here, we report the unambiguous detection of a free phenoxenium intermediate in the reaction of an electron-rich phenol, 2,4,6-trimethoxyphenol, and (diacetoxyiodo)benzene using UV–vis and resonance Raman spectroscopies. In contrast, we predominantly detect single electron oxidation products of less electron-rich phenols or alkoxy-substituted aromatics in their reaction with (diacetoxyiodo)benzene using UV–vis and electron paramagnetic resonance (EPR) spectroscopies. We conclude that the often-postulated free phenoxenium intermediate, while possible with highly stabilizing substituents, is unlikely to be a general mechanistic pathway in the reaction of typical phenols with hypervalent iodine reagents. The polar solvent 1,1,1,3,3,3-hexafluoroisopropanol (HFIP) or the use of more strongly oxidizing hypervalent iodine reagents, such as [bis(trifluoroacetoxy)iodo]benzene (PIFA) or [hydroxy(tosyloxy)iodo]benzene (HTIB), can help reduce the formation of radical byproducts and favors the formation of phenoxenium intermediates.