据报道,由于6-异丙基-(11)和6-异丁基-2 H-苯并[ b ] [1,4]二氧己平-3(4 H)-一(12)而不是预期的海洋气味具有百合味。谷中的香精尽管比基准香精弱,但研究了环丙基环而不是甲基支链对嗅觉性能的影响。6-环丙基-(27),6-(2'-甲基环丙基)-(32)和6-(环丙基甲基)-2 H-苯并[ b ] [1,4]二氧己环-3(4 H)-one(39)由2,3-二甲氧基苯甲醛(22)合成,合成顺序为用(甲氧基甲基)三苯基phosph进行Wittig甲基化/乙基化/同系化,然后进行环丙烷化,脱甲基化,用3-氯-2-(氯甲基)丙-1-烯进行的Williamson醚化和Katsuki-Sharpless氧化。靶结构的气味阈值27,32,和39,它们都是花香-绿百合的最谷添味剂,位于的那个范围铃兰醛(1衍生物),用6-环丙基27作为最有效的(空气0.065 ng / l)。尤其令
Medium-Scale Preparation of Useful Metabolites of Aromatic Compounds via Whole-Cell Fermentation with Recombinant Organisms
作者:Mary Ann Endoma、Vu P. Bui、Jeff Hansen、Tomas Hudlicky
DOI:10.1021/op020013s
日期:2002.7.1
The whole-cell fermentation of aromatic coumpounds with Escherichia coli JM109 (pDTG601) on a medium scale (10-15 L) produces enantiopure cyclohexadienediols. A detailed procedure for the fermentation is described, and yields for several metabolites are provided. A similar procedure using E. coli JM109 (pDTG602) affords catechols. The dienediols are useful for asymmetric synthesis, and several important targets originating from these metabolites are tabulated.