CAS: 557-48-2; Trans-2,Cis-6-Nonadienal

该化合物是一种不饱和的甲丁二烯,其分子方程式为C9H14O,其特点是其独特的黄瓜类和新鲜绿色味;该化合物因其强大的有机有机特性,广泛用于口味和香味配方,有助于自然,植物和海洋细微差别;其高度挥发性和低味阈值使其在痕量浓度方面有效;跨二三六的配置确保性能的稳定性和一致性,其再活动允许合成应用的衍生.适合用于香水,食品调味和芳香化学品,它符合纯度和感官影响的行业标准.

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CAS号5820-89-3 (E,Z)-2,6-nonad... | CAS号67674-37-7 (Z,Z)-2,6-nonad... | CAS号6728-31-0 顺-4-庚烯醛 | CAS号106380-28-3 nona-2,6-diynal... | CAS号186906-31-0 nona-2c,6c-dien-1-ol | CAS号16400-32-1 1-溴-2-戊炔 | CAS号42397-24-0 hept-4-yn-1-ol | CAS号6261-22-9 2-戊炔-1-醇 | CAS号23605-13-2 (2E,6Z)-2,6-Non...

合成工艺路线路线简述

  • 合成目标产物 Fema 3377 主要起始原料 (2Z,6Z)-1,1-Diethoxynona-2,6-Diene
  • (文献来源)合成步骤主要原料 (2Z,6Z)-1,1-Diethoxynona-2,6-Diene
📜全顺式二十碳五烯酸置于recombinant Lipoxygenase From The Red Alga Pyropia Haitanensis体系中,用 Aq. Buffer 作为反应溶剂,化学反应 1.0H,反应生成 反-2-,顺-6-壬二烯醛
参考文献:通过从海坦拟南芥中克隆出的多功能脂氧合酶将脂肪酸一步生物转化为c8-c9挥发性香气化合物
标题:通过从海坦拟南芥中克隆出的多功能脂氧合酶将脂肪酸一步生物转化为c8-c9挥发性香气化合物
摘要:克隆的海坦拟南芥多功能脂氧合酶phlox在大肠杆菌中表达,收率为24.4 Mg.l-1.phlox可以催化将c18-c22脂肪酸一步生物转化为c8-c9挥发性有机化合物(voc),与二十碳烯酸和二十碳烯酸相比,其显示出更高的催化效率.在测试的脂肪酸中,C20:5是最合适的底物.的c8-C9的voc是在非常好的产率从脂肪酸,例如,2产生ë 4,和2:从c20-Nonenal ë,6 ž从c20-壬二烯醛:5.还测试了水解油作为底物.反应主要产生2 E,4 E-戊二烯醛,2 E-辛烯醛和2 E,4 E-辛二烯醛分别来自水解的葵花籽油,玉米油和鱼油.phlox在4oc下储存2周后显示出非常好的稳定性,并且对ph和温度具有宽泛的耐受性.phlox的这些理想特性使其成为工业上生产挥发性香气化合物的有前途的新型生物催化剂.
DOI:10.1021/acs.Jafc.7B05341

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专利信息


专利号:CN-109678818-A
优先权日:2019-01-15
标题 :Synthesis of the Aggregated Pheromone (E)-cis-6,7-epoxy-2-nonenal of the pink-necked longhorn beetle

专利号:WO-2024126769-A1
优先权日:2022-12-15
标题 :Process for preparing alpha,beta-unsaturated carbonyl compound
发明人：BONOMO LUCIA; JACOBY DENIS; FONTENY FABIEN; KELLER FABRICE
权利人:FIRMENICH & CIE
摘要:The present invention relates to the field of organic synthesis and more specifically it concerns a process for the oxidation of an allylic alcohol into an alpha,beta-unsaturated carbonyl compound in a presence of zirconium catalyst and a hydrogen acceptor.

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主要参考文献

[参考文献]: Amélie Slegers, Et Al. Volatile Compounds From Grape Skin, Juice And Wine From Five Interspecific Hybrid Grape Cultivars Grown In Québec (Canada) For Wine Production. Molecules. 2015 Jun 15;20(6):10980-1016.
[参考文献]: Gudipati Venkateshwarlu, Et Al. Modeling The Sensory Impact Of Defined Combinations Of Volatile Lipid Oxidation Products On Fishy And Metallic Off-Flavors. J Agric Food Chem. 2004 Mar 24;52(6):1635-41.
[参考文献]: Habibollah Faraji, Et Al. Characterization Of The Antioxidant Activity Of Sugars And Polyhydric Alcohols In Fish Oil Emulsions. J Agric Food Chem. 2004 Nov 17;52(23):7164-71.
[参考文献]: Laure Saint-Lary, Et Al. Volatile Compounds Of Viola Odorata Absolutes: Identification Of Odorant Active Markers To Distinguish Plants Originating From France And Egypt. Chem Biodivers. 2014 Jun;11(6):843-60.
[参考文献]: Michael Czerny, Et Al. Important Aroma Compounds In Freshly Ground Wholemeal And White Wheat Flour-Identification And Quantitative Changes During Sourdough Fermentation. J Agric Food Chem. 2002 Nov 6;50(23):6835-40.

合成参考文献


摘要:Hatakeyama, S., Science of Synthesis: Asymmetric Organocatalysis, (2012) 1, 687.
摘要:Vanden Eynde, J. J.; Mayence, A., Science of Synthesis: Multicomponent Reactions, (2013) 1, 89.
摘要:Renzi, P.; Moliterno, M.; Salvio, R.; Bella, M., Science of Synthesis: Applications of Domino Transformations in Organic Synthesis, (2015) 2, 344.
摘要:Berkessel, A.; Engler, H.; Leuther, T. M., Science of Synthesis: Catalytic Oxidation in Organic Synthesis, (2017) 1, 292.
摘要:Shi, X.; Wang, J., Science of Synthesis, (2019) , 92.
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