765-70-8

Usage

Chemical Properties

Different sources of media describe the Chemical Properties of 765-70-8 differently. You can refer to the following data:
1. Methylcyclopentenolone has a sweet flavor somewhat similar to licorice. 3-Methyl-1,2-cyclopentanedione is also reported to have a nutty odor, and a maple-licorice aroma in dilute solution
2. WHITE TO OFF-WHITE POWDER

Occurrence

Reported formed during the dry distillation of wood; found also in the corresponding tar oil; identified in fenugreek. Also reported found in black currants, onion, wheat bread, cured and cooked pork, beer, cocoa, coffee, barley, filbert, almond, sukiyaki, licorice, dried bonito and roasted chicory root

Preparation

Sublimes and distills at atmospheric pressure with decomposition.

Taste threshold values

Taste characteristics at 5 ppm: sweet, maple, bready, caramellic with nutty nuances.

General Description

3-Methyl-1,2-cyclopentanedione is present in coffee and is capable of scavenging peroxynitrite. It also has anti-inflammatory effects.

InChI:InChI=1/C6H8O2/c1-4-2-3-5(7)6(4)8/h4H,2-3H2,1H3/t4-/m1/s1

Upstream product

• 16240-42-9 1,2-epoxy-1-methylcyclopentane 
• 1120-72-5 2-Methylcyclopentanone 
• 19700-96-0 hexa-1,5-diene-3,4-diol 
• 58-86-6 D-xylose 
• 100191-32-0 2,3-epoxy-2-methyl-cyclopentanone 
• 7647-01-0 hydrogenchloride 
• 17024-44-1 2,3-epoxy-3-methylcyclopentanone 
• 109-63-7 trifluoroborane diethyl ether 
• 71-43-2 benzene 
• 105-37-3 Ethyl propionate 
• 140-88-5 ethyl acrylate 
• 54639-80-4 2-hydroxy-3-methylcyclopentanone 
• 2758-18-1 3-Methyl-2-cyclopenten-1-one 
• 1119-40-0 Dimethyl glutarate 

Downstream Products

• 14189-85-6 2-methoxy-3-methylcyclopent-2-en-1-one 
• 1196-22-1 2-methyl-5-oxocyclopent-1-en-1-yl acetate 
• 95364-90-2 3-methyl-cyclopentane-1,2-dione-bis-phenylhydrazone 
• 84831-95-8 6,7-dihydro-5-methyl-3-(3-nitrophenyl)-5H-cyclropenta-1,2,4-triazine 
• 123-76-2 levulinic acid 
• 128720-37-6 2-hydroxy-5-methyl-1,2-diphenyl-hex-4-en-1-one 
• 144-62-7 oxalic acid 
• 303183-83-7 2,5-dihydroxy-5-methylcyclopent-2-en-1-one 
• 514213-33-3 (2S,3R)-2,3-Dihydroxy-2-methoxy-3-methyl-cyclopentanone 
• 514213-32-2 2,3-dihydroxy-2-methoxy-3-methylcyclopentanone 
• 935263-67-5 acetic acid 2-(4-methoxy-benzyloxy)-6,10,14,16a-tetramethyl-3-(1-methyl-but-2-enyl)-1-oxo-1,3a,4,7,8,9,12,13,16,16a-decahydro-cyclopentacyclopentadecen-7-yl ester 
• 935263-69-7 acetic acid 3-(2-hydroxy-1-methyl-ethyl)-2-(4-methoxy-benzyloxy)-6,10,14,16a-tetramethyl-1-oxo-1,3a,4,7,8,9,12,13,16,16a-decahydro-cyclopentacyclopentadecen-7-yl ester 

Relevant academic research and scientific papers

Method for preparing methyl cyclopentenolone from 1-hydroxyl-2,5-hexanedione

The invention provides a method for preparing methyl cyclopentenolone from 1-hydroxyl-2,5-hexanedione and belongs to the technical field of organic chemistry. Perfume methyl cyclopentenolone is prepared from 1-hydroxyl-2,5-hexanedione as a raw material; the method specifically comprises steps as follows: 1-hydroxyl-2,5-hexanedione is weighed and dissolved in a solvent, a certain amount of alkali is weighed, and a reaction is performed at the temperature of 0-150 DEG C for 0.5-48 h. The method has the benefits that 1-hydroxyl-2,5-hexanedione is used as the raw material for the first time for preparation of methyl cyclopentenolone; 1-hydroxyl-2,5-hexanedione comes from glucose, and the raw material cost for production of methyl cyclopentenolone can be reduced.

1H-pyrrole-2,4-dicarbonyl-derivatives and their use as flavoring agents

The present invention primarily relates to 1H-pyrrole-2,4-dicarbonyl-derivatives of Formula (I) wherein R1, R2, R3, Z. Z' and J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) or of a mixture of compounds of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.

Imidazo[1,2-a]pyridine-ylmethyl-derivatives and their use as flavoring agents

The present invention primarily relates to imidazo[1,2-a]pyridine-ylmethyl-derivatives of Formula (I) wherein R1, R2, X, W e J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.

Aerobic oxidation of cyclopentane-1,2-diols to cyclopentane-1,2-diones on Pt/C catalyst

A new method for the aerobic oxidation of cyclopentane-1,2-diols to corresponding 1,2-diones using heterogeneous Pt/C catalyst in the presence of LiOH is described. Different functional groups tolerate the oxidation conditions. Yields of 1,2-diones up to 76% were achieved. Georg Thieme Verlag Stuttgart.

Solid-acid catalysed rearrangement of cyclic α,β-epoxy ketones

Various cyclic α,β-epoxy ketones rearranged to α-formyl ketones and/or vicdiones in the presence of catalytic amounts of zeolites and montmorillonite K10. This provides an excellent alternative to conventional homogeneous systems with respect to yields and workup. Differences in product distribution and type of products in the rearrangement of pulegone oxide could be reasonably explained by invoking different pathways for homogeneous and heterogeneous catalysts.

The effect of high pressure on the formation of volatile products in a model Maillard reaction

Reaction progress in the formation and subsequent decay of several of the volatile products from a model Maillard reaction between lysine and xylose has been followed at pH 7 and 10 and at elevated pressures. At low pH, the buildup and decay of 5-methyl-4-hydroxy-3(2H)-furanone and several minor products were observed. The application of high pressure results in a much diminished maximum concentration of each although the time to the maximum is unaffected. At pH 10, products contain nitrogen heterocycles with 2-methylpyrazine being the principal one which builds up and only slowly decays with time. Again, the yield is greatly reduced by pressure. The results are interpreted in terms of the inhibition by pressure of the formation of the precursor the Amadori rearrangement product which affects subsequent products. In some instances rates of formation are also found to be slightly inhibited while degradation of these products is accelerated. The corresponding mechanisms are examined in the light of these results.

2-Acyl-5-substituted thiatetrahydrofuran-4-ones

Described are 2-acyl-5-substituted thiatetrahydrofuran-4-ones having the generic structure: STR1 wherein R1, R2, R1 ' and R2 ' are the same or different and each represents hydrogen or methyl and wherein R3 represents one of C1 -C9 alkyl, benzyl, phenyl, substituted or unsubstituted allyl having the structure: STR2 substituted or unsubstituted 3-furyl having the structure: (wherein R4 and R8 are the same or different and each represents hydrogen or methyl) hydroxy alkyl, oxoalkyl, hydroxycycloalkyl or oxocycloalkyl having the structure: STR3 (wherein R5 and R6, taken separately, represent hydrogen or C1 -C3 alkyl or R5 and R6, taken together, complete a cycloalkyl group and wherein Q is one of the moieties: STR4 The 2-acyl-5-substituted thiatetrahydrofuran-4-ones of our invention have organoleptic properties which make them useful for augmenting or enhancing the aroma or flavor of foodstuffs, tobaccos and the aroma of perfumes and perfumed articles.

2-Methoxy-4-methyl-3-oxo-cyclopent-1-ene-1,4-dicarboxylic acid esters

The disclosure relates to a novel process for the preparation of 3-alkyl-cyclopentane-1,2-diones and, in particular, to a novel process for the preparation of 3-methyl-cyclopentane-1,2-dione also known as Maple Lactone. The process comprises condensation of esters of glutaric acid and oxalic acid in a polar aprotic solvent in the presence of an alkali metal alkoxide to form 3,5-dicarboalkoxy-cyclopentane-1,2-dione dialkali metal salts, alkylating said salts with an alkylating agent to form a 2-alkoxy-3,5-dicarboalkoxy-5-alkyl-cyclopent-1-ene removing said solvent therefrom, and hydrolyzing the remainder with a mineral acid to form a 3-alkyl-cyclopentane-1,2-dione.

Tetrahydropyran-2-ols

Stereo-specific total synthesis of steroidal materials. 7-Substituted 3-oxo-1-heptenes or variants thereof are reacted with 2-alkylcycloalkane-1,3-diones yielding 3-substituted 6a β-alkyl-cyclopenta [f] [1] benzopyrans or naphtho [2,1-b] pyrans. These are then subjected to a selective catalytic hydrogenation followed by an introduction of a hydroxy, alkoxy or acyloxy group at the 4a-position to produce a 3-substituted 6a β,4a-hydroxy, alkoxy or acyloxy perhydrocyclopenta [f] [1] benzopyran or perhydro-naphtho [2,1-b] pyran. These latter compounds are then converted into 4- or 5-(3-oxoalkyl)perhydroindene-5-ones or perhydronaphthalene-6-ones which in turn can be converted to known steroidal materials by known methods.