Wisconsin Alumni Research Foundation

Clean Technology
Clean Technology
WARF: P220200US02

Inventors: George Huber, Marco Nazareno Dell Anna

The Invention
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.
Additional Information
For More Information About the Inventors
For current licensing status, please contact Jennifer Gottwald at [javascript protected email address] or 608-960-9854