期刊
TETRAHEDRON
卷 60, 期 3, 页码 729-734出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.tet.2003.10.105
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Herein we report a new preparation of 4-hydroxy-2,5-dimethyl-2,3 -dihydrofuran-3-one, the flavor compound strawberry furanone, based on a 'green' approach with a minimum number of steps. The first step is an enzymatic dioxygenation of p-xylene to form cyclohexadiene-cis-diol, followed by ring opening via ozonolysis, and ring closure to form the furanone. In efforts to improve the efficiency of the enzymatic step, a directed evolution approach was taken to increase the substrate specificity and selectivity of the toluene dioxygenase enzyme system. (C) 2003 Elsevier Ltd. All rights reserved.
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