| abstract |
A process for producing cis-whiskey-lactone represented by formula (A), which is one of the flavoring components of whiskey or wine, selectively and readily, which comprises hydrolyzing the lactone part of trans-whiskey-lactone with potassium hydroxide, adding an alkyl group to the product by the reaction with isopropyl bromide to form isopropyl (3S, 4S)-4-hydroxy-3-methyloctanoate, reacting the formed ester with diethyl azodicarboxylate in the presence of both triphenylphosphine and an azodicarboxylate in the presence of both triphenylphosphine and an azodicarboxylic ester to form isopropyl (3S, 4S)-4-(3', 5'-dinitrobenzoyloxy)-3-methyloctanoate, and hydrolying the formed ester with a 2 % aqueous sodium hydroxide solution. |