Stereoisomere Aromastoffe XIX: Asymmetrische Reduktion von 4(5)-Oxocarbonsäuren mit Bäckerhefe / Asymmetric Reduction of 4(5)-Oxocarboxylic Acids by Baker's Yeast

Open Access
Publisher Website
Google Scholar
Abstract
Asymmetric reduction of 4(5)-oxocarboxylic acids (esters)by baker’s yeast and cyclizationin acidic media yield soptically active γ(δ)lactones. The evaluation of their chirality and optical purity was carried out by HPLC (HRGC)analysis of the corresponding 1,4(1.5)-diols via diastereomeric esters with(R)-Mosher acid(MTPA) and (S)-O-acyllactic acids respectively. By increasing the 4(5)alkyl side chain 4R(5R) configurated γ(δ)-lactones with high ee-values are generated.

This publication has 0 references indexed in Scilit: