| Literature DB >> 34885667 |
Vladimír Dacho1, Peter Szolcsányi1.
Abstract
Lilac aldehydes are considered as principal olfactory molecules of lilac flowers. We have designed, prepared, and evaluated a set of racemic seco-analogues of such natural products. The synthesis employs commercially available α-chloroketones as substrates that are transformed in four steps to target compounds. Their qualitative olfactory analysis revealed that the opening of the tetrahydrofuran ring leads to a vanishing of original flowery scent with the emergence of spicy aroma accompanied by green notes, and/or fruity aspects of novel seco-analogues. These results suggest the important osmophoric role of THF moiety for the generation of the typical flowery aroma associated with lilac aldehydes.Entities:
Keywords: natural products; olfactory evaluation; structural design; terpenes
Mesh:
Substances:
Year: 2021 PMID: 34885667 PMCID: PMC8658798 DOI: 10.3390/molecules26237086
Source DB: PubMed Journal: Molecules ISSN: 1420-3049 Impact factor: 4.411
Figure 1All possible stereoisomers of lilac aldehydes 1a–1h with their respective odour thresholds.
Figure 2Comparison of olfactory profiles of lilac aldehydes 1 vs. methylated homologues 2.
Figure 3Structural design of racemic seco-analogues 3–7 of C-2 methylated lilac aldehydes 2.
Scheme 1Preparation of seco-analogues 3–7. Reagents and conditions: (a) cat. p-TsOH, 2,2-dimethyl-1,3-propanediol, cyclohexane, reflux (Dean–Stark), 5–27 h, crude 12 (90%), FLC or vacuum distillation, 13 (51%), 14 (82%), 15 (87%); (b) KOH (11 equiv), 1,2-ethanediol, 160 °C, 7–23 h, FLC or vacuum distillation, 16 (60%), 17 (71%), 18 (60%), 19 + 25 (5:1, 83%); (c) DIBAL (3–5 equiv), THF/toluene, 50 °C, 2–4 d, FLC or vacuum distillation, 20 (61%), 22 (15%), 23 (18%), 24 (48%); (d) MeMgBr (10 equiv), toluene/Et2O, 80 °C, 4 h, MPLC, 21 (23%); (e) Dess–Martin periodinane (1.10–1.25 equiv), NaHCO3 (0.27 equiv), DCM, RT, 2–6 h, FLC or PTLC, 3 (38%), 4 (39%), 5 (46%), 6 (22%), 7 (60%).
Olfactory properties of compounds 3–7, 20–24 prepared via Scheme 1.
| Alcohol | Aroma | Aldehyde | Aroma |
|---|---|---|---|
|
| Sweet, herbal, minty, eucalypty |
| Spicy, terpenic, pungent |
|
| Balsamic, pleasant, minty, eucalypty |
| Spicy, camphor, sharp, with green notes |
|
| Oily, sweetish, turpentine-like |
| Herbal, green, sweetish, ethereal, sharp |
|
| Fruity-sweetish, fatty, turpentine |
| Sweet, fruity, |
|
| Bitter-sweet, turpentine-like |
| Herbal, slightly green, |