2013
DOI: 10.1016/j.molcatb.2012.08.015
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An enzymatic approach to the synthesis of optically pure (3R)- and (3S)-enantiomers of green tea flavor compound 3-hydroxy-3-methylnonane-2,4-dione

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Cited by 8 publications
(6 citation statements)
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“…The optically active products 97, some of which are known flavoring agents [111], always showed R configurations and ee values ranging from 67 to 91% [112]. This homocoupling of α-diketones has also been reported using continuous-flow conditions in a packed-bed reactor, in which the purified enzyme purified had been immobilized onto mesoporous silica [113].…”
Section: Biocatalytic Synthesis Of 13-diketonessupporting
confidence: 61%
“…The optically active products 97, some of which are known flavoring agents [111], always showed R configurations and ee values ranging from 67 to 91% [112]. This homocoupling of α-diketones has also been reported using continuous-flow conditions in a packed-bed reactor, in which the purified enzyme purified had been immobilized onto mesoporous silica [113].…”
Section: Biocatalytic Synthesis Of 13-diketonessupporting
confidence: 61%
“…Coupling a ThDP-dependent acetylacetoin synthase (AAS) from Bacillus licheniformis to the NADH-dependent acetylacetoin reductase (AAR) from the same organism allowed to access syn -α-alkyl-α,β-dihydroxyketones with high enantioselectivities (>95% ee; Scheme ) and good isolated yields (60–70%). , It is important to note that symmetrical diketones obtained from homocoupling were not reduced by the ( S )-stereospecific reductase (AAR) and could be separated from the final products by flash chromatography. The reaction sequence was also employed for the synthesis of the chiral green tea flavor compound 3-hydroxy-3-methylnonane-2,4-dione …”
Section: In Vitro Cascades Requiring For Each Step a Biocatalystmentioning
confidence: 99%
“…As a consequence, it was possible to deduce the ( R ) configuration of the α‐quaternary stereocenter (Scheme ). Thanks to the combined use of AAS and AAR from Bacillus licheniformis , both the enantiomers of 3‐hydroxy‐3‐methylnonane‐2,4‐dione, one of the main components of the volatile fraction responsible for the peculiar flavor of green tea infuses, have been synthesized (Scheme ) …”
Section: Acyloin‐type Reactionsmentioning
confidence: 99%