WARF TECHNOLOGIES

UW-Madison researchers have developed a method to synthesize a series of flavoring agents (a group of hexanoate esters) which possess odors such as fruity, grape, burnt wood, hay, pineapple, cranberry, or woody. The synthetic route comes directly from biomass derived glucose and through an intermediate called triacetic acid lactone (TAL). This chemical conversion of TAL leads to the selective formation of hydroxy hexanoate esters and proceeds with just two conversion steps, which can facilitate the production of the flavoring agents.

For More Information About the Inventors

• George Huber

Tech Fields

• Clean Technology : Biobased & renewable chemicals & fuels