{"title":"A chemometric approach based on a full factorial design to optimize terpene acylation using natural kaolin as eco-friendly catalyst","authors":"Mourad Boukachabia, Hacene Bendjeffal, Mounia Merabet Khelassi, Olivier Riant","doi":"10.1002/ffj.3741","DOIUrl":null,"url":null,"abstract":"<p>A statistical approach was successfully applied to optimize the acylation of <i>l</i>-menthol <b>1</b> in the presence of natural kaolin as an eco-compatible catalyst. The influence of the main variation of the operating parameters, namely solvent volume, amount of the acyl donor, temperature and the catalytic rate of kaolin, was studied. A full factorial design (FFD) was used to search for the optimum of each parameter affecting the evolution of <i>l</i>-menthol <b>1</b> acylation. A quadratic polynomial regression model was applied to analyse the experimental data with a <i>p</i>-confidence level <.05 (95%). Statistical analysis of the data confirmed that temperature (<i>T</i>), acyl donor/acceptor ratio (Qa), kaolin mass (Qc) and solvent volume (<i>V</i>) were the significant factors affecting the <i>l</i>-menthol catalytic acylation process. The determination coefficient of the adopted model was in the order of 98%. A set of optimal reaction conditions was established, and experimental tests were performed to validate the optimal conditions; the threshold of 100% was reached. Monitoring the kinetic profile of the reaction by gas chromatography (GC) showed complete conversion after 30 min of reaction. An upgrade of this developed environmentally benign process was applied to some monoterpenic alcohols, and the corresponding acetates were yielding at 45%–90%.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 4","pages":"274-284"},"PeriodicalIF":2.1000,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3741","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 1
Abstract
A statistical approach was successfully applied to optimize the acylation of l-menthol 1 in the presence of natural kaolin as an eco-compatible catalyst. The influence of the main variation of the operating parameters, namely solvent volume, amount of the acyl donor, temperature and the catalytic rate of kaolin, was studied. A full factorial design (FFD) was used to search for the optimum of each parameter affecting the evolution of l-menthol 1 acylation. A quadratic polynomial regression model was applied to analyse the experimental data with a p-confidence level <.05 (95%). Statistical analysis of the data confirmed that temperature (T), acyl donor/acceptor ratio (Qa), kaolin mass (Qc) and solvent volume (V) were the significant factors affecting the l-menthol catalytic acylation process. The determination coefficient of the adopted model was in the order of 98%. A set of optimal reaction conditions was established, and experimental tests were performed to validate the optimal conditions; the threshold of 100% was reached. Monitoring the kinetic profile of the reaction by gas chromatography (GC) showed complete conversion after 30 min of reaction. An upgrade of this developed environmentally benign process was applied to some monoterpenic alcohols, and the corresponding acetates were yielding at 45%–90%.
期刊介绍:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.