2575-07-7Relevant academic research and scientific papers
Taste modifiers
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, (2016/11/21)
A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound of the formula I in which (a) A is selected from the moieties (b) n is from 0-7, such that X is absent or a linear alkylene group in which n is from 1-7; and (c) Z is absent and Y is a moiety selected from the groups —CHO, or —CH2OH; or (d) Z is present and is a C1-7 linear alkane, and Y is selected from —CHOH, —CO, or —COC(CH3)O. The result is a consumable with enhanced mouthfeel and/or creaminess.
Synthesis of ω-nitro acids and ω-amino acids by ring cleavage of α- nitrocycloalkanones
Ballini, Roberto,Papa, Fabrizio,Abate, Corrado
, p. 87 - 90 (2007/10/03)
The reaction of various α-nitrocycloalkanones 1 with aqueous 0.05 M NaOH, at 80 °C, in the presence of cetyltrimethylammonium chloride (CTACl) as a cationic surfactant, produces ω-nitro acids 2 in good yields. Reduction of the latter with HCOONH4/Pd-C, in methanol, at 80 °C affords ω-amino acids 3. The synthesis of methyl 9-oxodecanoate (8) is also reported.
C-C bond fission via sulphones: A new ring cleavage of cyclic β-keto phenylsulphones
Ballini, Roberto,Bosica, Giovanna,Mecozzi, Tiziana
, p. 7341 - 7346 (2007/10/03)
Reaction of β-keto sulphones with 2N NaOH, at 70°C, in aqueous media and in presence of cetyltrimethylammonium chloride (CTACl), produces the C-C bond fission between the carbonyl group and the carbon bearing the sulphone.
A New and Efficient Approach to Macrocyclic Keto Lactones
Karim, Mohammad R.,Sampson, Paul
, p. 598 - 605 (2007/10/02)
A new and efficient method for macrolactonization has been developed.The intramolecular nucleophilic displacement of chloride from the highly electrophilic α-chloro ketone moiety in 15 by a remote carboxylate nucleophile resulted in the clean formation of the 11-membered keto lactone 1.Relatively high substrate concentrations (up to 18 mM) could be employed without formation of dimeric or oligomeric byproducts.The slow mixing of substrate and base was not required.This macrolactonization reaction was studied in various solvents at a number of substrate concentrations and reaction temperatures in order to evaluate its scope and limitations.A low-temperature Ti(III) ion/peroxide induced radical addition reaction has been developed.The lowering of the reaction temperature from 0 deg C to -78 deg C consistently afforded a dramatic increase in product yield from such reactions.This lowering of the reaction temperature proved essential when the highly functionalized acetoxymethyl vinyl ketone was employed as the radical acceptor.
