METHOD FOR MODIFYING TASTE AND SMELL OF FOOD PRODUCTS TASTY SUBSTANCES AND PERFUMERY ARTICLES

摘要

A method for producing mixtures containing greater than 50% cis 2-methyl-3-pentenoic acid comprising first reacting methyl acetylene with a methyl magnesium halide to form a methylacetylene magnesium halide Grignard reagent; then reacting the methyl acetylene magnesium halide Grignard reagent with acetaldehyde to form a 3-pentyn-2-ol magnesium halide salt; then hydrolyzing the magnesium halide salt to form 3-pentyn-2-ol; then halogenating the 3-pentyn-2-ol to form a 4-halo-2-pentyne; then reacting magnesium with the 4-halo-2-pentyne to produce a 4-magnesium halo-2-pentyne Grignard reagent; then reacting the 4-magnesium halo-2-pentyne Grignard reagent with carbon dioxide to form a magnesium halo-carboxylate salt mixture of compounds having the structures: CH3O ¦ CH3-C 3BOND C-C-C ANGLE HOMgX and CH3O H¦ CH3-C=C=C-C ANGLE OMgX (wherein X is halogen); then hydrolyzing the magnesium halo-carboxylate salt mixture to form a mixture of carboxylic acids having the structures: CH3O ¦ CH3-C 3BOND C-C-C ANGLE HOH and CH3O ¦ CH3-C=C=C-C ANGLE HOH then hydrogenating the aforementioned mixture of carboxylic acids to form a mixture containing 80% cis-2-methyl-3-pentenoic acid and 20% of 2-methyl-2-pentenoic acid.