On the Products Obtained from γ-Oxygen Substituted Crotonaldehyde in Fermenting Baker's Yeast
- 1 January 1990
- journal article
- research article
- Published by Taylor & Francis in Biocatalysis
- Vol. 3 (1-2) , 51-56
- https://doi.org/10.3109/10242429008992048
Abstract
Experiments with a series of γ-oxygen substituted crotonaldehyde derivatives, bearing different substituents in α, β and γ-positions, and designed to determine the structural factors enabling, in fermenting baker's yeast, transformation pathways involving either decarboxylative incorporation of pyruvate (Scheme 2) or stereospecifk water addition-reduction (Scheme 3), indicate that the latter events are possible only with γy-benzoyloxy and γ-benzyloxy crotonaldehyde.Keywords
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