Convenient syntheses of iso‐methyl‐branched long‐chain aliphatic aldehydes, known to contribute significantly to meat flavour
Convenient syntheses of iso‐methyl‐branched long‐chain aliphatic aldehydes, known to contribute significantly to meat flavour
复制标题
方便合成异甲基支链长链脂肪醛，已知对肉味有显着贡献
DOI：
10.1002/ffj.1359
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发表时间：
2004
影响因子：
2.6
通讯作者：
H. Tsuruta
中科院分区：
文献类型：
--
作者：
Y. Yuasa;H. Tsuruta
介绍了一种常见的肉香精化合物-异甲基支链脂肪醛的简便合成方法。用异戊基或异丁基溴化镁与ω-溴-α-烷醇在催化量为四氯正二锂存在下的格氏反应制得异甲基烷醇。次氯酸钠在催化量为4-苯甲酰氧基-2,2,6,6-四甲基哌啶- n -氧化物（BzOTEMPO）的存在下氧化这些烷醇，得到相应的高收率异甲基烷醇。版权所有©2004 John Wiley & Sons， Ltd
Convenient syntheses of iso-methyl-branched long-chain aliphatic aldehydes, which are common meat flavour compounds, are described. The Grignard reaction of isoamyl or isobutylmagnesium bromide and ω-bromo-α-alkanols in the presence of a catalytic amount of dilithium tetrachlorocuprate gave iso-methylalkanols. The oxidation of the alkanols using sodium hypochlorite in the presence of a catalytic amount of 4-benzoyloxy-2,2,6,6-tetramethylpiperidine-N-oxide (BzOTEMPO) gave the corresponding iso-methylalkanals in high yield. Copyright © 2004 John Wiley & Sons, Ltd.