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New synthetic approach to Trans-β-terpineol & its Alkoxy Ethers

Naveen, P. (2010) New synthetic approach to Trans-β-terpineol & its Alkoxy Ethers. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Terpenic hydrocarbons are abundantly available in nature and the corresponding oxygenated derivatives like alcohols, esters, carbonyls, ethers are important flavor chemicals. The synthesis of newer oxygenated-derivatives of monoterpenes is apparently an important field of synthetic organic chemistry. The strategy for obtaining relatively expensive oxygenated-derivatives from the inexpensive hydrocarbons, via reactive intermediates like epoxides, alkyl halides and to a lesser extent from halohydrins, is well employed in the synthesis of several aroma chemicals. However, preparation of the oxygenated derivatives of monoterpenes still has a vast scope in terms development of mild, easy, chemo-, regio-and stereoselective synthetic methodologies. Although bromohydrin intermediates of monoterpenes have been known for quite some time, their application with special reference to the preparation of oxygenated derivatives needs to be further explored. In the present investigation, special emphasis has been given to developing newer strategies for trans-β-terpineol, and its alkoxy derivatives. The main objectives of the study were, development of new and improved method for the functionalization of hydrocarbon to its alkoxy ether by dehalogenation of corresponding hydroxy and alkoxy derivative respectively. A special emphasis has also being given to retain stereospecificity of the starting halohydrin.
Uncontrolled Keywords: trans-β-terpineol; alkoxy derivatives; flavouring compound; natural product synthesis
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 24 Organic Chemistry
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Sep 2010 10:30
Last Modified: 28 Dec 2011 10:17
URI: http://ir.cftri.com/id/eprint/9634

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