Abstract
Monochloro- and dichloro-orsellinic acid esters were prepared and their mold-preventing action in soy sauce was tested. The monochloro derivatives were equal to or better than the corresponding orsellinic acid esters while the mold-preventing action of the dichloro derivatives were found to be far lower than the corresponding orsellinic acid esters. The esters of monochloroorsellinic acid: Methyl ester, m.p. 134°; ethyl ester, m.p. 128°; propyl ester, m.p. 86°; isopropyl ester, m.p. 104°; butyl ester, m.p. 47°. Esters of dichloro-orsellinic acid: Methyl ester, m.p. 118°; ethyl ester, m.p. 158°; propyl ester, m.p. 131°; isopropyl ester, m.p. 107°; butyl ester, m.p. 81°.
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