BIORENEWABLE SYNTHESIS OF HYDROXY-HEXANOATE ESTERS
Inventors: George Huber, Marco Nazareno Dell Anna
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.