Synthesis of 2-acetyl-1-pyrroline, the principal rice flavor component

NG De Kimpe, CV Stevens…

文献索引：Kimpe, Norbert G. De; Stevens, Christian V.; Keppens, Marian A. Journal of Agricultural and Food Chemistry, 1993 , vol. 41, # 9 p. 1458 - 1461

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被引用次数: 47

摘要

A new straightforward synthesis of 2-acetyl-l-pyrroline, the principal rice flavor component with a cracker-like flavor, is reported. The reaction sequence involves the conversion of pyrrolidine into tripyrroline, subsequent hydrocyanation of the latter into 2-cyanopyrrolidine, oxidation into 2-cyano-1-pyrroline, and Grignard addition of methylmagnesium iodide, affording an overall yield of 16-19 7% from pyrrolidine. In similar way, 2-propionyl-l- ...