The spice flavour compound 2, 2'-difurfuryl ether (DFE) is widely utilised in the food industry as it has a coffee-like, nutty, earthy, mushroom-like odour. However, despite intensive research efforts, to date, an environmentally friendly and practical synthetic preparation technique for 2, 2'-difurfuryl ether is still unavailable. Here, we investigate a new approach using polyoxometalate catalysts to selectively catalytically dehydrate furfuryl alcohol to 2, 2'-difurfuryl ether. We have successfully applied this methodology using the polyoxometalate (POMs) catalyst {[(CHCHCHCH)N][SMoO]} to produce 2,2'-difurfuryl ether in a 30.86% isolated yield.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5636835 | PMC |
| http://dx.doi.org/10.1038/s41598-017-13472-3 | DOI Listing |
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Selective catalytic dehydration of furfuryl alcohol to 2, 2'-difurfuryl ether using a polyoxometalate catalyst.
Sci Rep
October 2017
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing, 100048, P. R. China.
The spice flavour compound 2, 2'-difurfuryl ether (DFE) is widely utilised in the food industry as it has a coffee-like, nutty, earthy, mushroom-like odour. However, despite intensive research efforts, to date, an environmentally friendly and practical synthetic preparation technique for 2, 2'-difurfuryl ether is still unavailable. Here, we investigate a new approach using polyoxometalate catalysts to selectively catalytically dehydrate furfuryl alcohol to 2, 2'-difurfuryl ether.
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