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Liquid phase oxidation of α‐pinene. Influence of sodium hydroxide as additive
Author(s) -
Encinar José M.,
Beltrán Fernando J.,
Frades Jesús M.
Publication year - 1994
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.280610412
Subject(s) - pinene , chemistry , selectivity , sodium hydroxide , kinetics , hydroxide , sodium , phase (matter) , inorganic chemistry , organic chemistry , catalysis , physics , quantum mechanics
The liquid phase oxidation of α‐pinene in the presence of sodium hydroxide has been studied. Sodium hydroxide exerts an inhibitor effect on the oxidation rate of α‐pinene but selectivity of the main reaction products, verbenol and verbenone, is increased. A temperature between 90 and 100°C results in the highest selectivity values. The kinetics of α‐pinene oxidation and formation of verbenol and verbenone have also been studied and a free radical mechanism proposed.