作者:Masashi ISHIKAWA、Masayasu AMAIKE、Masamichi ITOH、Yasuhiro WARITA、Takeshi KITAHARA
DOI:10.1271/bbb.67.2210
日期:2003.1
A simple and efficient synthesis of (±)-massoilactone (1) as a key substance for the butter and milk flavor was accomplished from n-hexanal in only a few steps. Application of its racemic synthesis enabled natural (R)-(−)- and unnatural (S)-(+)-massoilactone (1a, 1b) to be synthesized by starting from commercially available (R)-(+)-1,2-epoxyheptane (5).
一种简单高效的合成(±)-马索内酯(1)的方法被实现,该物质是黄油和牛奶香味的关键成分,合成过程仅需几步。从商业可得的(R)-(+)-1,2-环氧庚烷(5)出发,则可以通过其外消旋合成方法合成天然的(R)-(−)-马索内酯和非天然的(S)-(+)-马索内酯(1a,1b)。