FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 284-286.doi: 10.7506/spkx1002-6300-201002071

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Synthesis and Application of Edible Flavor 3-Heptanol

LIU Yu-ping1,2,YIN De-cai2,HUANG Ming-quan2,SUN Bao-guo2,*   

  1. 1. College of Chemistry and Chemical Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China;
    2. School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China
  • Received:2009-02-09 Online:2010-01-15 Published:2010-12-29
  • Contact: SUN Bao-guo2,*


3-Heptanol, an edible flavor, was synthesized through a nucleophilic addition reaction of ethylmagnesium bromide with n-pentanal. Factors influencing 3-heptanol yield, such as molar ratio of raw materials, refluxing time in preparing ethylmagnesium bromide and refluxing time in its addition reaction with n-pentanal were discussed. The optimal reaction conditions were obtained as follows: mole ratio of n-pentanal, monobromoethane and magnesium 1.0:1.2:1.5, refluxing time in preparing ethylmagnesium bromide 45 min, and refluxing time in preparing 3-heptanol 30 min. The yield of 3-heptanol under such conditions was 87.3%. The target product obtained was subjected to structure characterization by means of GC, IR GC-MS and 1H NMR and its characteristic aroma was evaluated. In addition, this flavor was successfully used in commercial banana essence.

Key words: 3-heptanol, n-pentanal, ethylmagnesium bromide, flavor, synthesis

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