citronellol

Studies on the Syntheses of Thio-containing Flavors: Thiocitronellol and Thiolinalool;

含硫香料——硫代香茅醇、硫代芳樟醇的合成研究

Methoxycitronellal was easily synthesized from citronellol via etherification and oxidation.

以香茅醇为起始原料,经过醚化和氧化反应,简便地合成了甲氧基香茅醛,各步产物均经IR、MS和1HNMR图谱分析确证。

Oxidation of the addition product gives citronellol with purity >90%.

用一种硼氢化试剂———丙二酸与硼氢化钠反应生成的丙二酰氧基硼氢化钠在THF中与二氢月桂烯反应制备香茅醇。

Synthetic methods of thiocitronellol and thiolinalool are described and influencing factors are discussed.

对香茅醇转化为硫代香茅醇及芳樟醇转化为硫代芳樟醇的合成方法及影响因素进行了研究。