Convenient syntheses of iso‐methyl‐branched long‐chain aliphatic aldehydes, known to contribute significantly to meat flavour

Abstract

Abstract Convenient syntheses of iso‐methyl‐branched long‐chain aliphatic aldehydes, which are common meat flavour compounds, are described. The Grignard reaction of isoamyl or isobutylmagnesium bromide and ω ‐bromo‐ α ‐alkanols in the presence of a catalytic amount of dilithium tetrachlorocuprate gave iso‐methylalkanols. The oxidation of the alkanols using sodium hypochlorite in the presence of a catalytic amount of 4‐benzoyloxy‐2,2,6,6‐tetramethylpiperidine‐ N ‐oxide (BzOTEMPO) gave the corresponding iso‐methylalkanals in high yield. Copyright © 2004 John Wiley & Sons, Ltd.