Abstract
Procedures for preparing vanillin and vanillal alkanoates were developed. Vanillin (4-hydroxy-3-methoxybenzaldehyde, Ia) and its homolog, vanillal (4-hydroxy-3-ethoxybenzaldehyde, Ib) are widely used in food and perfume industries [1 3]. Vanillin can also be used as a synthetic precursor of biologically active substances [4, 5]. However, new processes in food industry demand new aroma chemicals that would have vanilla smell but be more heat-resistant than vanillin and stable in a wide range of pH in the presence of enzymes. These requirements stimulate chemists to prepare new vanillin and vanillal derivatives; many of them appeared to exhibit stronger vanilla smell, compared to the initial compounds, with diverse tints. Here we report convenient synthetic routes to vanillin (IIa IIm) and vanillal (IIIa IIIg) esters.
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