Methyl hexanoate

The addition of the titanium enolate 5 to 3-methylbutanal giving ferf-butyl 3-hydroxy-5-methyl-hexanoate with 99% ee, serves as the key step in a synthesis of optically pure (,Y)-ipsenol77. 

A synthesis of elasnin has been reported that utilizes compound 10A as a key intermediate. Suggest a synthesis of 10A from methyl hexanoate and hexanal. 

Figure 8.14 Preparation of (S)-3-cyano-5-methyl hexanoic acid from isobutylsuccinonitrile using a regio- and stereo-selective nitrilase from AtNitl Arabidopsis thaliana...

Xie, Z., Feng, J., Garcia, E. et al. (2006) Cloning and optimization of a nitrilase for the synthesis of (3S)-3-cyano-5-methyl hexanoic acid. Journal of Molecular Catalysis B Enzymatic, 41, 75-80. 

Methylhexane Methyl hexanoate 5-Methyl-1-hexene c/5-3-Methyl-3-hexene ... 

Ethyl butanoate Methyl hexanoate Methyl nonanoate Methyl 3-methylbutanoate Methyl 2-methylpropanoate Ethyl 3-acetamidobutanoate (70) Methyl 5-acetamidohexanoate (42) Methyl 4-acetamidohexanoate (11) Methyl 8-acetamidononanoate (25) Methyl 3-acetamido-3-methylbutanoate (68) Methyl 2-acetamido-2-methylpropanoate (58) Methyl 3-acetamidobutanoate (4)... 

A substance known as elastase is involved in arthritis, various inflammations, pulmonary emphysema, and pancreatitis. Elastase activity can be inhibited by a compound known as elasnin, obtained from the culture broth of a particular microorganism. The structure of elasnin is shown. A synthesis of elasnin has been reported which utilized compound E as a key intermediate. Suggest a synthesis of compound E from methyl hexanoate and hexanal. 

The kiwi fruit is a cultivar group of the species Actinidia deliciosa. More than 80 compounds have been identified in fresh and processed kiwi [137]. Methyl acetate, methyl butanoate, ethyl butanoate, methyl hexanoate and ( )-2-hexenal have the most prominent effect on consumer acceptability of kiwi fruit flavour [137-140]. The volatile composition of kiwi fruit is very sensitive to ripeness, maturity and storage period [138, 139]. Bartley and Schwede [140] found that ( )-2-hexenal was the major aroma compound in mature kiwi fruits, but on further ripening ethyl butanoate began to dominate. Ripe fruits had sweet and fruity flavours, which were attributed to butanoate esters, while unripe fruits had a green grassy note due to ( )-2-hexenal [140]. The most important character-impact compounds of kiwi fruits are summarised in Table 7.4. 

The ion R+ is prominent in the short-chain esters but diminishes rapidly with increasing chain length and is barely perceptible in methyl hexanoate. The ion R—C=0 gives an easily recognizable peak for esters. In methyl esters it occurs at M — 31. It is the base peak in methyl acetate and is still 4% of the base peak in the... 

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