Tetrahedron

Baker's yeast reduction of arylalkyl and arylalkenil γ-and δ-keto acids

…, S Cardani, G Fronza, C Fuganti, RP Fernandez…

文献索引：Aquino, Mario; Cardani, Silvia; Fronza, Giovanni; Fuganti, Claudio; Fernandez, Rosalino Pulido; Tagliani, Auro Tetrahedron, 1991 , vol. 47, # 37 p. 7887 - 7896

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被引用次数: 17

摘要

γ-and δ-Lactones 5, 6, 13, 14, 15 and 16 were synthesized via baker's yeast reduction of the corresponding keto acids 3, 4 and 9–12. The enantioselectivity of the reduction is strongly dependent on the nature of the keto acid; the δ-lactones ware always obtained in an ee% higher than the γ-lactones and ranging from 70% to 100%.