61295-53-2Relevant academic research and scientific papers
Chemoenzymatic synthesis of α-halogeno-3-octanol and 4- or 5-nonanols. Application to the preparation of chiral epoxides
Besse, Pascale,Sokoltchik, Tania,Veschambre, Henri
, p. 4441 - 4457 (2007/10/03)
A study of the microbiological reduction of different α- halogenoketones (4-chloro-3-octanone, 4-chloro-5-nonanone, 5-bromo-4-nonanone and 5-chloro-4-nonanone) with several strains of microorganism showed great difficulty in reducing ketone functions located in the middle of carbon chains. However, by choosing the appropriate microorganism, several enantiomerically pure diastereoisomers of the corresponding halohydrins have been obtained and were transformed into chiral epoxides.
2-Mercaptocyclododecanone-1
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, (2008/06/13)
The fruity flavor of a foodstuff is augmented or enhanced by the use of one or more α-oxy(oxo)mercaptans having the formula: STR1 wherein X is one of: STR2 or STR3 and R1 and R2, taken separately, are the same and are either of methyl, ethyl, 1-propyl or 2-propyl, or R1 and R2 taken together, is nonylene having the structure: STR4 said α-oxy(oxo)mercaptan being selected from the group consisting of: 3-mercapto-4-heptanol; 4-mercapto-5-nonanol; 4-mercapto-5-nonanone; 3-mercapto-2,6-dimethyl-4-heptanone; 2-mercaptocyclododecanone-1; and 2-mercapto-3-pentanone These compounds augment or enhance the green, grapefruit, fruity, buchu leaf oil-like, floral, green vegetable and/or minty aromas and grapefruit-like, green, citrus, bitter, lemon, buchu leaf oil-like, blackcurrant-like, green vegetable-like, and/or cooling notes of food flavors.
