Synthese und Geruch von (Z)-Dehydro-homo-β-santalol

Summary Guided by molecular modeling studies, the synthesis of the title compound is described. The organoleptic evaluation proved the predicted real sandal like odour of (Z)-dehydro-homo--santalol.

Aus den Diplomarbeiten von C.P. (1991), I.P. und B.Ö. (1992), Universität Wien     

New Syntheses of Retinal and Its Acyclic Analog γ‐Retinal by an Extended Aldol Reaction with a C6 Building Block That Incorporates a C5 Unit after Decarboxylation. A Formal Route to Lycopene and β‐Carotene

Since the C₁₅ β‐end‐group aldehyde 10 ((β‐ionylidene)acetaldehyde), an excellent intermediate in the syntheses of retinoids, can be synthesized in many ways from β‐ionone, and since the corresponding acyclic C₁₅ ψ‐end‐group aldehyde 5 can easily be synthesized from citral ( 1 ) (Scheme 3), we applied the C₁₅+C₅ route to the syntheses of γ‐retinal ((all‐E)‐ 8 ) (Scheme 3) and retinal ((all‐E)‐ 13 ) (Scheme 4), and therefore, by coupling (2×C₂₀→C₄₀), to the preparation of lycopene ( 14 ) and β‐carotene ( 15 ) (Scheme 5). Our new syntheses of retinal ((all‐E)‐ 13 ) and γ‐retinal ((all‐E)‐ 8 use an extended aldol reaction with a C₆ building block that incorporates a C₅ unit after decarboxylation.     

Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC‐MS‐Olfactometry and LC‐MS‐MS

The principal purpose of the present work is to characterize the aroma, aroma‐active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free‐run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC‐MS‐O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2‐phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin‐3‐glycoside and its acetyl and coumaroyl forms were identified as the dominant anthocyanins in both wines. It is worth noting the pressing application (2.0 atm) led to an increase of some unpleasant notes in the aroma providing chemical, pharmacy, and fermented aromas in wine. On the other hand, the wines produced with pressed pomace presented higher amounts of anthocyanins.     

Discrimination between Olfactory Receptor Agonists and Non‐agonists

A joint approach combining free‐energy calculations and calcium‐imaging assays on the broadly tuned human 1G1 olfactory receptor is reported. The free energy of binding of ten odorants was computed by means of molecular‐dynamics simulations. This state function allows separating the experimentally determined eight agonists from the two non‐agonists. This study constitutes a proof‐of‐principle for the computational deorphanization of olfactory receptors.     

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

The biocatalytic production of flavor naturals that determine chemosensory percepts of foods and beverages is an ever challenging target for academic and industrial research. Advances in chemical trace analysis and post‐genomic progress at the chemistry–biology interface revealed odor qualities of nature’s chemosensory entities to be defined by odorant‐induced olfactory receptor activity patterns. Beyond traditional views, this review and meta‐analysis now shows characteristic ratios of only about 3 to 40 genuine key odorants for each food, from a group of about 230 out of circa 10 000 food volatiles. This suggests the foodborn stimulus space has co‐evolved with, and roughly match our circa 400 olfactory receptors as best natural agonists. This perspective gives insight into nature’s chemical signatures of smell, provides the chemical odor codes of more than 220 food samples, and beyond addresses industrial implications for producing recombinants that fully reconstruct the natural odor signatures for use in flavors and fragrances, fully immersive interactive virtual environments, or humanoid bioelectronic noses.     

What's Hot,What's Not: The Trends of the Past 20 Years in the Chemistry of Odorants

This review is the sequel to the 2000 report on the recent advances in the chemistry of odorants and it summarizes the developments in fragrance chemistry over the past 20 years. Following the olfactory spectrum set out in that report, trendsetting so‐called captive odorants (patent‐protected ingredients unavailable to the market) are presented according to the main odor families: “fruity”, “marine”, “green”, “floral”, “spicy”, “woody”, “amber”, and “musky”. The design of odorants, their chemical synthesis, and their use in modern perfumery are illustrated with prominent examples. Featured are new fruity odorants that provide signature in the top note, as well as precursor technology. In the green domain, focus is on leafy notes and green pear. New benzodioxepines and benzodioxoles have modernized the marine family and required a revision of the existing olfactophore models. The replacement of Lilial and Lyral kept the industry busy in the floral domain with a plethora of new “muguets”. There was continued activity in the domain of rose odorants, especially in the area of rose ketones. Biotechnology became significant, for example, with Clearwood and Ambrofix, and the principal odorants of vetiver oil in the woody family have been found. Fourth and fifth families of musk odorants were also discovered and populated. Thus, new avenues for further explorations into fragrance chemistry have been opened.     

Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage

To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.     

香料紫罗兰酮的合成研究

报道用新的催化剂合成紫罗兰酮.用CH3ONa作固体碱催化剂催化柠檬醛与丙酮的Aldol缩合反应,在50～60℃反应3.5h,以95.3%的收率制得假性紫罗兰酮,然后假性紫罗兰酮在磷酸催化下进行关环反应,于温度55～65℃反应,得质量分数为97.6%的紫罗兰酮,收率81.5%,对合成条件进行了分析和讨论,对产品紫罗兰酮的IR谱图、NMR谱图进行了确认和详细的分析.     

用环境友好催化剂H-β沸石制备紫罗兰酮

用环境友好催化剂Ｈ－β沸石催化假性紫罗兰酮环化制备紫罗兰酮。考察了催化剂的用量、反应温度和时间对反应的影响,并测定了假性紫罗兰酮环化反应的速率常数和活化能（３６．４ｋＪ／ｍｏｌ）．Ｈ－β沸石能被回收、再生和重复使用,且与用新鲜Ｈ－β沸石时几乎有相同的紫罗兰酮产率。