512-13-0Relevant articles and documents
Synthesis of Terpineol from Alpha-Pinene Catalyzed by α-Hydroxy Acids
Hu, Yi-Ming,Huang, Xiao-Rui,Meng, Zhong-Lei,Qin, Rong-Xiu,Wen, Ru-Si,Zhou, Yong-Hong
, (2022/02/17)
We report the use of five alpha-hydroxy acids (citric, tartaric, mandelic, lactic and glycolic acids) as catalysts in the synthesis of terpineol from alpha-pinene. The study found that the hydration rate of pinene was slow when only catalyzed by alpha-hydroxyl acids. Ternary composite catalysts, composed of AHAs, phosphoric acid, and acetic acid, had a good catalytic performance. The reaction step was hydrolysis of the intermediate terpinyl acetate, which yielded terpineol. The optimal reaction conditions were as follows: alpha-pinene, acetic acid, water, citric acid, and phosphoric acid, at a mass ratio of 1:2.5:1:(0.1–0.05):0.05, a reaction temperature of 70? C, and a reaction time of 12–15 h. The conversion of alpha-pinene was 96%, the content of alpha-terpineol was 46.9%, and the selectivity of alpha-terpineol was 48.1%. In addition, the catalytic performance of monolayer graphene oxide and its composite catalyst with citric acid was studied, with acetic acid used as an additive.
Chiral β- and γ-aminoalcohols derived from (+)-camphor and (-)-fenchone as catalysts for the enantioselective addition of diethylzinc to benzaldehyde
Dimitrov, Vladimir,Dobrikov, Georgi,Genov, Miroslav
, p. 1323 - 1329 (2007/10/03)
The addition of Me3SiCN and LiCH2CN to (+)-camphor and (-)-fenchone, respectively, followed by reduction leads to chiral β- and γ-aminoalcohols. The enantioselectivities realized using these aminoalcohols as ligands in the addition of Et2Zn to benzaldehyde were lower than those obtained using the corresponding δ-aminoalcohols.
High potency dipeptide sweeteners. 1. L-aspartyl-D-phenylglycine esters
Janusz,Gardklik,Young,Burkes,Stoll,Estelle,Riley
, p. 1052 - 1061 (2007/10/02)
Twenty esters of L-aspartyl-D-phenylglycine, as well as two substituted analogues, an o-fluoro and a p-hydroxyphenylglycine ester, were prepared. The L-aspartyl-D-phenylglycine (-)-α- and (+)-β-fenchyl esters had the highest sweetness potency at 1200 and 3700 times that of sucrose, respectively. The high potency of these sweeteners is surprising as the phenyl group occupies a position previously believed to accommodate only much smaller groups.
