A highly efficient approach to the famous flavor and fragrance compound vanillin has been developed starting from 4-cresol with the attention focused on improving the sustainability of all the reactions. The approach involves a three-step sequence of the quasi-quantitative selective clean oxybromination of 4-cresol, the high-yield selective aerobic oxidation of 2-bromo-4-cresol, and the quantitative methoxylation of 3-bromo-4-hydroxybenzaldehyde with the recovery of pure methanol. Herein, the pivotal oxidation and methoxylation reactions are logically investigated and developed into two concise methodologies. As a green alternative, the approach holds significant value for the sustainable manufacturing of vanillin.
一种从
4-甲酚出发制备著名
香料与香精化合物
香兰素的高效方法已被开发,该方法着重于提高所有反应的可持续性。该方法包括三个步骤的序列:准定量的选择性干净氧
溴化
4-甲酚、高产率的选择性需氧氧化2-
溴-
4-甲酚,以及定量的3-
溴4-羟基
苯甲醛甲氧基化并回收纯
甲醇。在此,关键的氧化和甲氧基化反应被逻辑上研究和开发成两种简洁的方法。作为一种绿色替代方案,该方法对于
香兰素的可持续制造具有重要价值。