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Conversion of Valencene to Nootkatone
Author(s) -
HUNTER G. L. K.,
BROGDEN W. B.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01858.x
Subject(s) - sesquiterpene , chemistry , organic chemistry , orange (colour) , ketone , hydrocarbon , essential oil , food science
SUMMARY Nootkatone, an important flavoring constituent in grapefruit, has been synthesized from the sesquiterpene hydrocarbon valencene. Valencene, which is isolated from orange oil, was oxidized with tert‐butyl chromate to yield a sesquiterpene ketone having the same physical properties as the natural nootkatone.
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