cis-3-hexenyl levulinate | 85554-70-7

• 分子结构分类: 有机化合物 - 有机酸及其衍生物 - 酮酸及其衍生物
• 英文名称: cis-3-hexenyl levulinate
• 英文别名: [(Z)-hex-3-enyl] 4-oxopentanoate
• CAS: 85554-70-7
• 化学式: C₁₁H₁₈O₃
• 分子量: 198.262
• InChiKey: WVABNTSULPSDJL-PLNGDYQASA-N

物化性质

• LogP：
  2.107 (est)
• 保留指数：
  2064

计算性质

• 辛醇/水分配系数(LogP)：
  1.5
• 重原子数：
  14
• 可旋转键数：
  8
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.64
• 拓扑面积：
  43.4
• 氢给体数：
  0
• 氢受体数：
  3

反应信息

• 作为产物：
  描述：

  叶醇 、 乙酰丙酸 在 对甲苯磺酸 作用下， 以 甲苯 为溶剂， 生成 cis-3-hexenyl levulinate
  参考文献：
  名称：

  Formation of 4-Alkoxy-.gamma.-valerolactones from Levulinic Acid and Alcohols during Storage at Room Temperature

  摘要：

  Levulinic acid (LA) is a flavor ingredient used for many products. During the storage of LA in alcohols at room temperature, chemical changes were observed. Specifically, two groups of compounds were formed, esters of LA and 4-alkoxy-gamma-valerolactones. All of these compounds were identified by spectral data and synthesis. Mechanistically, it is proposed that the alcohol reacts reversibly either with the keto group of LA to form 4-alkoxy-gamma-valerolactone via a hemiketal intermediate or with the acid group of LA to form the ester. All of the data obtained from this study suggest that during the initial stages of storage the reactions are kinetically controlled to form the 4-alkoxy-gamma-valerolactone more than the ester; however, as the reactions proceed toward equilibrium, they become thermodynamically controlled to form the ester more than the 4-alkoxy-gamma-valerolactone.

  DOI：

  10.1021/jf00051a041

文献信息

• CONSUMER PRODUCT COMPOSITIONS WITH PERFUME ENCAPSULATES
  申请人：The Procter & Gamble Company

  公开号：US20200283705A1

  公开（公告）日：2020-09-10

  Consumer product composition that includes encapsulates, the encapsulates having a core that includes perfume characterized by an acid value of greater than 5.0 mg KOH/g of perfume, the encapsulates also including a shell that includes a (meth)acrylate material. Methods of making and using such compositions.
• Formation of 4-Alkoxy-.gamma.-valerolactones from Levulinic Acid and Alcohols during Storage at Room Temperature
  作者：Chi-Kuen Shu、Brian M. Lawrence

  DOI：10.1021/jf00051a041

  日期：1995.3

  Levulinic acid (LA) is a flavor ingredient used for many products. During the storage of LA in alcohols at room temperature, chemical changes were observed. Specifically, two groups of compounds were formed, esters of LA and 4-alkoxy-gamma-valerolactones. All of these compounds were identified by spectral data and synthesis. Mechanistically, it is proposed that the alcohol reacts reversibly either with the keto group of LA to form 4-alkoxy-gamma-valerolactone via a hemiketal intermediate or with the acid group of LA to form the ester. All of the data obtained from this study suggest that during the initial stages of storage the reactions are kinetically controlled to form the 4-alkoxy-gamma-valerolactone more than the ester; however, as the reactions proceed toward equilibrium, they become thermodynamically controlled to form the ester more than the 4-alkoxy-gamma-valerolactone.

表征谱图