184153-59-1Relevant articles and documents
Penicillin acylase-mediated synthesis of 2-acetyl-1-pyrroline and of 2-propionyl-1-pyrroline, key roast-smelling odorants in food. Inclusion complexes with i-cyclodextrin and their NMR and MS characterization
Favino, Tito Fabrizio,Fronza, Giovanni,Fuganti, Claudio,Fuganti, Daniela,Grasselli, Piero,Mele, Andrea
, p. 8975 - 8979 (2007/10/03)
The synthesis of the strong natural roast odorants 1 and 2 is achieved from the C-6 isomeric alcohols 16 and 21 via the acetylenic C-6 and C-7 amines 8 and 9. Key step in the process is the hydrolysis of the W-phenylacetamides 12 and 13 by means of immobilized penicillin acylase, which affords the l-amino-4,5-diketones 14 and 15, spontaneously ring closing to 1 and 2. These latter compounds form inclusion complexes with/?-cyclodextrin, as demonstrated by NMR measurements in deuterated water and FAB-MS spectra.