Flavour and Fragrance Journal, volume 27, issue 5, pages 393-396
Preparation and characteristic odour of optically active 3-hydroxy-2-octanone
Yong-guo Liu
1
,
Kai Chen
2
,
Chen Li
2
,
Shuo Zhang
2
,
Haitao Chen
2
,
Hongyu Tian
2
,
Baoguo Sun
1
Publication type: Journal Article
Publication date: 2012-07-27
Journal:
Flavour and Fragrance Journal
scimago Q2
SJR: 0.445
CiteScore: 6.0
Impact factor: 2.1
ISSN: 08825734, 10991026
DOI:
10.1002/ffj.3117
General Chemistry
Food Science
Abstract
The preparation of optically active 3-hydroxy-2-octanone was examined by Sharpless asymmetric dihydroxylation of a silyl enol ether derived from 2-octanone. (R)-3-Hydroxy-2-octanone was obtained in 68% yield and 87.8% ee when AD-mix-β was used as an oxidant, while the (S)-enantiomer was produced in 69% yield and 77.3% ee from AD-mix-α. The characteristic odour of the optically active products was evaluated by chiral gas chromatography–olfactometry. (R)-3-Hydroxy-2-octanone has a mushroom-like, fresh grass odour, while the (S)-enantiomer presents a mushroom-like, earthy note. Aroma extract dilution analysis was applied to determine the flavour dilution factors of the two enantiomers. The flavour dilution factor of the (R)-enantiomer was 1024, which is much higher than that of (S)-enantiomer (256). They obviously differ in odour intensity. Copyright © 2012 John Wiley & Sons, Ltd.
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