Zinc-mediated efficient and environmentally benign synthesis of salicylate esters

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED Flavour and Fragrance Journal Pub Date : 2024-06-28 DOI:10.1002/ffj.3800
Harun Taşdemir, Semih Traş, Yesim Çat, Sonay Gürer, Akın Sağırlı
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Abstract

Considerable synthetic effort has been devoted to acid- or base-catalysed transesterification of alkyl salicylate with alcohol in order to synthesize salicylate esters efficiently. In this study, the transesterification of methyl salicylate with 12 different alcohols was carried out by the use of Zn dust as a catalyst. Depending on the alcohol used in the transesterification reaction, the completion of the reaction was within a range of 8–15 h at a temperature between 100 and 170°C. The use of Zn dust provided reusability and almost complete recovery with moderate to excellent yields (42%–97%). The structural elucidation of the products was performed using IR, 1H NMR, 13C NMR and GC–MS data obtained from the Wiley GC/MS Library and the in-house “Parkim Fragrance House GC/MS Library.”

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锌介导的高效、无害环境的水杨酸酯合成技术
为了有效合成水杨酸酯,人们在酸或碱催化水杨酸烷基酯与醇的酯交换反应方面投入了大量的精力。本研究以 Zn 粉尘为催化剂,进行了水杨酸甲酯与 12 种不同醇类的酯交换反应。根据酯交换反应中使用的不同醇类,反应在 100 至 170 摄氏度的温度下完成的时间范围为 8 至 15 小时。锌粉的使用提供了可重复使用性和几乎完全的回收率,以及中等到极好的产率(42%-97%)。利用从 Wiley GC/MS 库和内部 "Parkim Fragrance House GC/MS 库 "获得的红外光谱、1H NMR、13C NMR 和 GC-MS 数据,对产品进行了结构阐释。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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