<2,3-2H2>-2-δ-Decenolide | 145213-36-1

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 吡喃
• 英文名称: <2,3-2H2>-2-δ-Decenolide
• 英文别名: [2,3-2H2]-2-δ-Decenolide
• CAS: 145213-36-1
• 化学式: C₁₀H₁₆O₂
• 分子量: 170.22
• InChiKey: NEDIAPMWNCQWNW-VBCVTXNDSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2.44
• 重原子数：
  12.0
• 可旋转键数：
  4.0
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.7
• 拓扑面积：
  26.3
• 氢给体数：
  0.0
• 氢受体数：
  2.0

反应信息

• 作为反应物：
  描述：

  <2,3-2H2>-2-δ-Decenolide 在 palladium on activated charcoal 氢气 作用下， 生成
  参考文献：
  名称：

  Stereochemistry of the yeast - mediated conversion of delta 2 - decenolide into delta decanolide

  摘要：

  NMR studies on delta-decanolide samples obtained from 1 and 5 in reduction experiments with baker's yeast in D2O and H2O, respectively, show that the double bond saturation involves beta re-face trans formal addition of hydrogen atoms, arising to a large extent from water. The reduction does not depend on the absolute configuration at position 5 and shows a kinetic preference for the (R) enantiomer.

  DOI：

  10.1016/s0040-4039(00)60977-2
• 作为产物：
  描述：

  1-庚烯 在 Lindlar's catalyst 喹啉 、 正丁基锂 、 对甲苯磺酸 、 间氯过氧苯甲酸 、 氘 作用下， 以 四氢呋喃 、 二氯甲烷 、 乙酸乙酯 、 甲苯 为溶剂， 反应 8.25h， 生成 <2,3-2H2>-2-δ-Decenolide
  参考文献：
  名称：

  Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations

  摘要：

  Isolation of the volatile fraction from cocoa powder (50 g; 20% fat content) by a careful extraction/distillation process followed by application of an aroma extract dilution analysis revealed 35 odoractive constituents in the flavor dilution (FD) factor range of 8-4096. Among them, 4-hydroxy-2,5dimethyl-3(2H)-furanone (caramel-like), 2- and 3-methylbutanoic acid (sweaty, rancid), dimethyl trisulfide (cooked cabbage), 2-ethyl-3,5-dimethylpyrazine(potato-chip-like), and phenylacetaldehyde (honey-like) showed the highest FD factors. Quantitation of 31 key odorants by means of stable isotope dilution assays, followed by a calculation of their odor activity values (OAVs) (ratio of concentration to odor threshold) revealed OAVs > 100 for the five odorants acetic acid (sour), 3-methylbutanal (malty), 3-methylbutanoic acid, phenylacetaldehyde, and 2- methylbutanal (malty). In addition, another 19 aroma compounds showed OAVs > 1. To establish their contribution to the overall aroma of the cocoa powder, these 24 compounds were added to a reconstructed cocoa matrix in exactly the same concentrations as they occurred in the cocoa powder. The matrix was prepared from deodorized cocoa powder, which was adjusted to 20% fat content using deodorized cocoa butter. The overall sensory evaluation of this aroma recombinate versus the cocoa powder clearly indicated that the 24 compounds represented the typical sweet, cocoa-like odor of the real sample.

  DOI：

  10.1021/jf060728k