3658-93-3Relevant articles and documents
One-pot Synthesis of Acetals by Tandem Hydroformylation-acetalization of Olefins Using Heterogeneous Supported Catalysts
Li, Xiao,Qin, Tingting,Li, Liusha,Wu, Bo,Lin, Tiejun,Zhong, Liangshu
, p. 2638 - 2646 (2021/01/05)
Abstract: A green route for one?pot synthesis of acetals by tandem hydroformylation?acetalization of olefins using supported Rh?based?catalysts was developed. Experimental results demonstrated that suitable Rh loading (1 wt%) with appropriate reaction temperature (120?°C) and reaction time (8?h) were favorable for the formation of acetals, and a high acetals selectivity of 94.6% was achieved. More importantly, the selectivity to valuable linear products was enhanced in this tandem catalysis. Based on the catalytic mechanism study, highly dispersed RhOx nanoparticles and abundant acid sites on the supports were responsible for the hydroformylation and acetalization, respectively. Graphical abstract: One-pot synthesis of acetals directly from olefins with high selectivity was achieved over heterogeneous bifunctional catalysts via tandem hydroformylation-acetalization. [Figure not available: see fulltext.]
Characterization of aroma compounds of Chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis
Fan, Wenlai,Qian, Michael C.
, p. 2695 - 2704 (2007/10/03)
Aroma compounds in Chinese "Wuliangye" liquor were identified by gas chromatography-olfactometry (GC-O) after fractionation. A total of 132 odorants were detected by GC-O in Wuliangye liquor on DB-wax and DB-5 columns. Of these, 126 aromas were identified by GC-mass spectrometry (MS). Aroma extract dilution analysis (AEDA) was further employed to identify the most important aroma compounds in "Wuliangye" and "Jiannanchun" liquors. The results showed that esters could be the most important class, especially ethyl esters. Various alcohols, aldehydes, acetals, alkylpyrazines, furan derivatives, lactones, and sulfur-containing and phenolic compounds were also found to be important. On the basis of flavor dilution (FD) values, the most important aroma compounds in Wuliangye and Jiannanchun liquors could be ethyl butanoate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate, butyl hexanoate, ethyl 3-methylbutanoate, hexanoic acid, and 1,1-diethoxy-3-methylbutane (FD ≥ 1024). These compounds contributed to fruity, floral, and apple- and pineapple-like aromas with the exception of hexanoic acid, which imparts a sweaty note. Several pyrazines, including 2,5-dimethyl-3-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2,6-dimethylpyrazine, 2,3,5-tri-methylpyrazine, and 3,5-dimethyl-2-pentylpyrazine, were identified in these two liquors. Although further quantitative analysis is required, it seems that most of these pyrazine compounds had higher FD values in Wuliangye than in Jiannanchun liquor, thus imparting stronger nutty, baked, and roasted notes in Wuliangye liquor.
Method for producing enol ethers
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, (2008/06/13)
Enol ethers of the formula I where R1is an aliphatic, cycloaliphatic, araliphatic, aromatic or heterocyclic radical which may carry further substituents which do not react with acetylenes or allenes, and the radicals R, independently of one another, are hydrogen or aliphatic, cycloaliphatic, araliphatic, aromatic or heterocyclic radicals, which may be bonded to one another to form a ring, and m is 0 or 1, are prepared by reacting an acetal or ketal of the formula II with an acetylene or allene of the formula III or IV where R and R1have the abovementioned meanings, in the gas phase at elevated temperatures in the presence of a zinc- or cadmium- and silicon- and oxygen-containing heterogeneous catalyst.
