Sun Baoguo
2010
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Journal
China Food Additives
Abstract
4-ethyloctanoic acid is the food flavor permitted in food industry in China and other countries.It exists in boiled and cooked mutton,mutton fat,goat and sheep cheese,Virginia tobacco,and so on.Because of its strong mutton odor,it is the important material for compounding mutton flavoring.There are eight reported synthetic routes of flavor 4-ethyloctanoic acid.They are the synthetic routes by the condensation of 2-ethylhexanal with 2-butanone(1.1),by the alkylation of diethyl malonate(1.2),adoption Knoevenagel reaction(1.3),by cleavage of γ-ethyl-γ-octalactone(1.4),by using alkyl cyanide(1.5),by coupling reaction(1.6),by using hexanal and other materials(1.7) and by the reaction of aldehyde with witting reagent(1.8).By comparing the advantages and disadvantages,the synthetic route of alkylation of diethyl malonate(1.2) and adoption Knoevenagel reaction(1.3)are regarded as better synthetic methods.