11.41 The aroma, taste, and general quality of wine are tied closely to the stage of development of the grapes from which it is made. In order to develop a molecular-level understanding of this phenomenon, the volatile components of cabernet sauvignon grapes were tested throughout their growth period. Among the many molecules detected, the concentration of (E)-2-hexenal was found to increase slowly for eight weeks from the flowering of the vine, then to spike for four weeks before decreasing again. Using the reaction described in Problem 11.34, propose a synthesis of (E)-2-hexenal starting from 1,1- dibromopentane. (E)-2-Hexenal
11.41 The aroma, taste, and general quality of wine are tied closely to the stage of development of the grapes from which it is made. In order to develop a molecular-level understanding of this phenomenon, the volatile components of cabernet sauvignon grapes were tested throughout their growth period. Among the many molecules detected, the concentration of (E)-2-hexenal was found to increase slowly for eight weeks from the flowering of the vine, then to spike for four weeks before decreasing again. Using the reaction described in Problem 11.34, propose a synthesis of (E)-2-hexenal starting from 1,1- dibromopentane. (E)-2-Hexenal
Chemistry: The Molecular Science
5th Edition
ISBN:9781285199047
Author:John W. Moore, Conrad L. Stanitski
Publisher:John W. Moore, Conrad L. Stanitski
Chapter10: Fuels, Organic Chemicals, And Polymers
Section: Chapter Questions
Problem 119QRT
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