Effect of Long Chain Fatty Acids on Organocatalytic Aqueous Direct Aldol Reactions

Abstract

Abstract In an organocatalyzed, aqueous direct aldol reaction, the addition of a long chain fatty acid (1 mol%) such as stearic acid or erucic acid improved the aldol product yield and the enantioselectivity with low catalyst loading (1 mol%). The small particle size of the emulsion (less than 1 μm) was a key to the enhanced reactivity as shown by dynamic light scattering (DLS) analyses.