Publication

Die Strukturdynamik von Pentadienylmetall-Verbindungen mit endständiger Alkyl-Gruppe : zugleich "stereoselektive" und "stereodefensive" Synthese eines natürlichen Riechstoffes

Manfred Schlosser
1980
Journal Articles

Abstract

Stereospecific metalation of (Z)- and (E)-1,4-decadiene with BuLi or BuLi-Me3COK followed by dimethoxyborylation and oxidn. gave (Z,E)-, (E,Z)-, and (E,E)-isomers of 2,4-decadien-1-ol (I), and the 4th isomer, (Z,Z)-I, was prepd. by hydrogenation of 2,4-decadiyn-1-ol. The isovalerates of all 4 I isomers and of (E,Z)-2,4-undecadien-1-ol were prepd. (E,Z)-I isovalerate is a natural flavor component. [on SciFinder (R)]

Official source

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Manfred Schlosser
1980
Journal Articles

Abstract

Official source

Related concepts (5)

Flavoring

A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc.

Aroma compound

An aroma compound, also known as an odorant, aroma, fragrance or flavoring, is a chemical compound that has a smell or odor. For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose. As examples, various fragrant fruits have diverse aroma compounds, particularly strawberries which are commercially cultivated to have appealing aromas, and contain several hundred aroma compounds.

Vanillin

Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and pharmaceuticals. Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (−O−CH2CH3) instead of a methoxy group (−O−CH3).