Sec-Heptyl alcohol

Ethyl isovalerate Isobutyl propionate Propyl butyrate Heptyl alcohol Styrene Ethylbenzene Propyl isovalerate Butyl ether sec-Octyl alcohol a-Pinene... 

Pelargonic acid (n>Nonoic acid), CH3(CH2)7COOH. Equip a 1-litre, three-necked flask with a reflux condenser, a mercury-sealed stirrer, a dropping funnel and a thermometer. Place 23 g. of sodium, cut in small pieces, in the flask, and add 500 ml. of anhydrous n-butyl alcohol (1) in two or three portions follow the experimental details given in Sec-tisodium ethoxide. When the sodium has reacted completely, allow the solution to cool to 70-80 and add 160 g. (152 ml.) of redistilled ethyl malonate rapidly and with stirring. Heat the solution to 80-90 , and place 182 5 g. (160 ml.) of n-heptyl bromide (compare experimental details in Section 111,37) in the dropping funnel. Add the bromide slowly at first until precipitation of sodium bromide commences, and subsequently at such a rate that the n butyl alcohol refluxes gently. Reflux the mixture until it is neutral to moist litmus (about 1 hour). 

While enologists have been interested in the odorous constituents of grapes and wines for many years, Hennig and Villforth (1942) and Hennig (1943, 1950-1951) seem to have made the first systematic studies on the subject. They extracted wine with pentane and after hydrolysis identified the alcohols and acids. They reported the following aldehydes, ketones, and related compounds (formaldehyde, acetaldehyde, propion-aldehyde, cinnamaldehyde, vanillin, acetone, methyl ketone, acetyl-methylcarbinol, and acetal—caproaldehyde and higher members of the series, benzaldehyde, and furfural were not positively identified but probably also occur) alcohols (methyl, ethyl, isopropyl, isobutyl, isoamyl, and a-terpineol—n-propyl, n-heptyl, and sec-nonyl (2-nonanol)... 

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