Preparation of 3-Methylthiodecanal, a Flavour Compound

Author:

Liu Hao1,Tao Feiyan2,Sun Baoguo1,Yang Shaoxiang1,Liu Yongguo1,Tian Hongyu1

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing 100048, P.R. China

2. Technical Research & Development Center, Chuanyu Branch of China Tobacco Corporation, Chengdu 610031, P.R. China

Abstract

1-Undecen-4-ol was converted into its benzyl ether in 92% yield by reaction with benzyl chloride in the presence of NaH and was then oxidised with a ruthenium catalysis to give the corresponding aldehyde, which was treated directly with ethylene glycol in the presence of pyridinium p-toluenesulfonate to produce 2-(2′-benzyloxynonyl)-1,3-dioxolane in an overall yield of 87%. This intermediate underwent deprotection of the benzyloxy group and mesylation to give 2-(2′-mesyloxynonyl)-1,3-dioxolane in 90% yield, treatment of which with sodium methyl mercaptide followed by cleavage of the 1,3-dioxolane group afforded 3-methylthiodecanal in 81% yield.

Publisher

SAGE Publications

Subject

General Chemistry

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