56459-16-6Relevant articles and documents
Asymmetric Synthesis of Carbocyclic Propellanes
Schneider, Lisa M.,Schmiedel, Volker M.,Pecchioli, Tommaso,Lentz, Dieter,Merten, Christian,Christmann, Mathias
, p. 2310 - 2313 (2017/05/12)
A modular synthesis of functionalized carbocyclic propellanes was developed. Formation of the first of two quaternary bridgehead centers has been achieved by desymmetrization of prostereogenic ketones by either Hajos-Parrish-Eder-Sauer-Wiechert-type processes or Werner’s catalytic asymmetric Wittig reaction. The obtained bicyclic enones were subjected to conjugate additions upon which the remaining ring was formed by olefin metathesis. All bridges are amenable to further derivatization, which renders those compounds useful as central units in fragment-based drug discovery or as ligand scaffolds.
Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept
Greger, Veronika,Schieberle, Peter
, p. 5221 - 5228 (2008/02/10)
An aroma extract dilution analysis applied on an aroma distillate prepared from fresh apricots revealed (R)-γ-decalactone, (E)-β-damascenone, δ-decalactone, and (R/S)-linalool with the highest flavor dilution (FD) factors among the 26 odor-active compounds identified. On the basis of quantitative measurements performed by application of stable isotope dilution assays, followed by a calculation of odor activity values (OAVs), β-ionone, (Z)-1,5-octadien-3-one, γ-decalactone, (E,Z)-2,6-nonadienal, linalool, and acetaldehyde appeared with OAVs >100, whereas in particular certain lactones, often associated with an apricot aroma note, such as γ-undecalactone, γ-nonalactone, and δ-decalactone, showed very low OAVs (5). An aroma recombinate prepared by mixing the 18 most important odorants in concentrations as they occurred in the fresh fruits showed an overall aroma very similar to that of apricots. Omission experiments indicated that previously unknown constituents of apricots, such as (E,Z)-2,6-nonadienal or (Z)-1,5-octadien-3-one, are key contributors to the apricot aroma.
