Cyclopentanone CAS 120-92-3

1.From cyclopentanone and n-valeraldehyde as raw materials, amyl cyclopentanone is formed by aldol condensation and dehydration, and then selective catalytic hydrogenation is performed to produce amyl cyclopentanone. Amyl cyclopentanone has strong floral and fruity aroma and jasmine flavor, and can be used in daily chemical flavor formula, the dosage can be less than 20%. IFRA has no restrictions.

2. Hexylcyclopentanone is prepared from n-hexylaldehyde and cyclopentanone by condensation and then selective hydrogenation. Hexylcyclopentanone has a strong jasmine aroma and accompanied by fruit aroma, and can be used in perfume and other daily chemical flavor formulations with the dosage within 5%. IFRA has no restrictions.

3. 1-pentene or 1-heptene obtained by paraffin cracking or corresponding alcohol dehydration as raw materials, in the presence of di-tert-butyl peroxide as an initiator, the free group addition reaction with cyclopentanone to form 2-amyl cyclopentanone (or 2-heptyl cyclopentanone), after oxidation to become delta-decalactone (or delta-dodecalactone).

4. The synthesis route with cyclopentanone as the starting material has the most industrial production value. Cyclopentanone is first condensed with n-valeraldehyde, and the resulting Chemicalbook is dehydrated and selectively hydrogenated to form 2-amylcyclopentanone, and finally to form delta-decalactone by oxidative ring enlargement.

5.delta-decanolactone is mainly used in food flavor formulations, where it is believed to have the characteristic flavor of natural cream. Before this, for a long time, perfumers were only limited to the use of monomer spices such as butanedione and vanillin as the main raw material for the preparation of cream flavor. However, people generally feel that the blended cream flavor is far less than the natural product in terms of taste or flavor. Only after the use of delta-decalactone, can there be a true flavor of cream, especially the combination of delta-decalactone and delta-dodecalactone as the main aroma raw materials, the flavor and effect of the cream flavor prepared is better.

6.using cyclopentanone and valeraldehyde as raw materials, condensation to form 2-(1-hydroxyl) amyl cyclopentanone, reaction with dimethyl malonate, and then hydrolysis at 160 ~ 180℃, decarboxylated, esterification, dihydrojasmonate methyl ester can be prepared. Methyl jasmonate dihydrojasmonate is a temporary edible flavor permitted by GB2760-1996 in our country. Its aroma is better than natural methyl jasmonate, and its properties are stable.