摘要:
The process for the preparation of carbonyl compounds of the formula I where R1 and R2 are a hydrocarbon radical, or R1 and R2 together are an unsubstituted or substituted alkylene group, and X is ═O or two alkoxy groups, comprises oxidizing alcohols of the formula II where R1 to R2 and X are as defined above, with oxygen in the gaseous phase a) at temperatures of from 270 to 600° C. on silver coated catalysts which comprise an abrasion-resistant coating of metallic silver on a core of inert support material, or b) at temperatures of from 450 to 750° C. on silver crystals and/or copper crystals having a particle size of from 0.1 to 2.5 mm for a residence time of at most 0.1 second. Also claimed is an advantageous overall process for the preparation of &agr;-diketones, preferably diacetal, from the corresponding ketone, in particular methyl ethyl ketone, via the carbonyl compounds of the formula I where X is two alkoxy groups.
摘要:
.beta.-Dicarbonyl, .beta.-cyanocarbonyl and .beta.-dicyano compounds I ##STR1## where R.sup.1 is an organic radical, X and Y are COOR.sup.2, --CO--R.sup.2 or --CN and R.sup.2 is an organic radical, are prepared from R.sup.1 --CHO (II) and X--CH.sub.2 --Y (III) by reaction in the presence of a condensation catalyst, hydrogen and a hydrogenation catalyst, using an oxide or phosphate of Mg, Al, Ti, Zn or a rare earth metal as the condensation catalyst.
摘要:
This invention consists of a process for preparing bifunctional aliphatic organic compounds of at least 6 carbon atoms, wherein a cycloaliphatic oxyhydroperoxide is reacted with an alpha-olefine having its double bond activated by a conjugate electron-attracting group, in the presence of a bivalent Cr salt, a bivalent V salt or a trivalent Ti salt.
摘要:
The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound having the general formula ##STR1## wherein R.sub.1, R.sub.2 and R.sub.3 are hydrogen, alkyl, alkenyl, aryl or aralkyl provided that R.sub.1, R.sub.2, and R.sub.3 are not all hydrogen.
摘要:
The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the group of compounds having the general formula: ##SPC1##Wherein R is sec-butyl, prop-1-en-1 yl or 2-methyl-prop-1-en-1-yl; and ##SPC2##Wherein R is a lower alkyl alkyl group having between two and six carbon atoms or a butenyl group; and ##SPC3##Wherein R is a lower alkyl group and n is 0 or 2.
摘要:
Enhancement of the flavor of foodstuffs, is achieved by the addition of a flavor modifying amount of a compound having the general formulae: ##SPC1##Wherein R stands for hydrogen, methyl or ethyl.
摘要:
Furan Sulfur compounds of the formula ##SPC1##Wherein when n is 0, R.sub.1 and R.sub.2 are methyl; when n is 1, R.sub.1 and R.sub.2 are methyl or R.sub.1 is hydrogen and R.sub.2 is 5-methylfuryl; and when n is 2, R.sub.1 and R.sub.2 are hydrogen which are useful as flavor additives to foodstuffs and beverages.
摘要:
THALLOUS SALTS OF B-DICARBONYL COMPOUNDS, PREPARED BY REACTION OF THE B-DICARBONYL COMPOUNDS WITH A THALLOUS ALKOXIDE, ARE TREATED WITH ALKYL HALIDES TO GIVE C-ALKYL PRODUCTS IN HIGH YIELD, WITH ACYL HALIDES AT ROOM TEMPERATURE TO GIVE C-ACYL PRODUCTS, AND WITH ACYL HALIDES AT LOW TEMPERATURES TO GIVE O-ACYL PRODUCTS. THALLOUS PHENOLATES ARE ESTERIFIED WITH ACYL OR AROYL HALIDES. ANHYDRIDES ARE ALSO PREPARED, AS ARE BIARYLS AND BI-SEC-ALKYLS. N-HETEROCYCLICS, INCLUDING PURINES AND PYRIMIDINES, ARE N-ALKYLATED. LACTAMS ARE O-ACYLATED OR N-ALKYLATED.