http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S63162647-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C45-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C49-637
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C45-61
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C67-00
filingDate 1986-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8067ac8b73d9315fda07fd8cf870d52c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad49b0569bbfa439d9923716c57c2a98
publicationDate 1988-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-S63162647-A
titleOfInvention Production of 8,9-dihydronootkatone
abstract PURPOSE: To obtain the titled compound in high yield, by oxidizing nootkatone in the presence of a nonpolar aprotic organic solvent by the use of a specific amount of chloranil and stopping the reaction in a state wherein a specific amount of unreacted nootkatone exists in the reaction mixture. n CONSTITUTION: In producing nootkatone and 8,9-dihydronootkatone shown by formula II which is part of characteristic flavor of grape fruit and useful as food spice, by oxidizing nootkatone shown by formula I with chloranil, the reaction is carried out by using 1W1.5 equivalent mol chloranil based on nootkatone in the presence of a nonpolar aprotic organic solvent such as toluene, xylene, benzene, hexane or peptane and the reaction is stopped in a state wherein about 2% unreacted nootkatone remains in the reaction mixture to give the aimed compound in high yield while suppressing formation of 8,9- dihydro-α-petivone shown by formula III. n COPYRIGHT: (C)1988,JPO&Japio
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017012004-A
priorityDate 1986-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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