Generation of Flavor-Active Compounds by Electrochemical Oxidation of (R)-Limonene.

Terpenes may be converted by electrochemical oxidation to various oxidized products with appealing aroma properties. In this study, (R)-limonene was anodically oxidized in the presence of ethanol, and the resulting mixture exhibited a pleasing fruity, herbal, citrus-like, and resinous odor. The aroma-active compounds were purified by means of preparative high-performance liquid chromatography, and their structures were elucidated by means of gas chromatography (GC)-mass spectrometry and nuclear magnetic resonance spectroscopy. In addition, the odor of the isolated compounds was determined by means of GC-olfactometry. Seventeen compounds were isolated, and for only four of them, analytical data had been reported previously in the literature. Furthermore, only for two of the compounds, an odor description had been available in the literature.

Palladium-Catalyzed Low Pressure Carbonylation of Allylic Alcohols by Catalytic Anhydride Activation.

A direct carbonylation of allylic alcohols has been realized for the first time with high catalyst activity at low pressure of CO (10 bar). The procedure is described in detail for the carbonylation of E-nerolidol, an important step in a new BASF-route to (-)-ambrox. Key to high activities in the allylic alcohol carbonylation is the finding that catalytic amounts of carboxylic anhydride activate the substrate and are constantly regenerated with carbon monoxide under the reaction conditions. The identified reaction conditions are transferrable to other substrates as well.

Industrial Riboflavin Fermentation Broths Represent a Diverse Source of Natural Saturated and Unsaturated Lactones.

Fermentation broths of Ashbya gossypii from the industrial production of riboflavin emit an intense floral, fruity, and nutty smell. Typical Ehrlich pathway products, such as 2-phenylethan-1-ol and 2-/3-methylbutan-1-ol, were detected in large amounts as well as some intensely smelling saturated and unsaturated lactones, e.g., γ-decalactone and γ-(Z)-dodec-6-enlactone. An aroma extract dilution analysis identified 2-phenylethan-1-ol and γ-(Z)-dodec-6-enlactone as the main contributors to the overall aroma, with flavor dilution factors of 32 768. The position of the double bonds of unsaturated lactones was determined by the Paternò-Büchi reaction, and reference compounds that were not available commercially were synthesized to elucidate the structures of the uncommon lactones. The absolute configuration and enantiomeric excess values of the lactones were determined by converting the lactones to their corresponding Mosher's esters. In addition, the odor impressions and odor thresholds in air were determined.