Synthesis of Glucosides Related to Grape and Wine Aroma Precursors
摘要:
Syntheses of the following glucosides are reported: 3',5',5'-trimethyl-3'-cyclohexenyl beta-D-glucopyranoside, 3'-(1 ''-cyclohexenyl)-1'-methyl-2'-propynyl-beta-D-glucopyranoside, (3'R*,9'S*)-3'-hydroxy-5'-megastigmen-7'-yn-9'-yl beta-D-glucopyranoside, (E,3'R*)-7'-oxo-5',8'-megastigmadien-3'-yl beta-D-glucopyranoside, and 4'-oxo-5'-megastigmen-9'-yl beta-D-glucopyranoside.
Fermentation of Fragrances: Biotransformation of ?-Ionone by Lasiodiplodia theobromae
作者:Victor Krasnobajew、Daniel Helmlinger
DOI:10.1002/hlca.19820650532
日期:1982.7.28
Pre-grown mycelia of Lasiodiplodiatheobromae ATCC 28570 transform β-ionone (1) into a large variety of metabolites, by mainly degrading the side-chain of the β-ionone molecule by a C2-unity. The enzyme system responsible for this degradation is proposed to be an oxygenase, which gives rise to the formation of the main product β-cyclo-homogeraniol (8) in analogy to a Baeyer- Villiger oxidation. Further