Baker's yeast reduction of arylalkyl and arylalkenil γ- and δ-keto acids

Article abstract of DOI:10.1016/S0040-4020(01)81944-X

γ- and δ-Lactones 5, 6, 13, 14, 15 and 16 were synthesized via baker's yeast reduction of the corresponding keto acids 3, 4 and 9-12. The enantioselectivity of the reduction is strongly dependent on the nature of the keto acid; the δ-lactones ware always obtained in an ee% higher than the γ-lactones and ranging from 70% to 100%.