The aroma, taste, and general quality of wine are tied
Chapter 12, Problem 12.4(choose chapter or problem)
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 (J. Agric. Food Chem. 2009, 57, 38183830). Using the reaction described in 12.28, propose a synthesis of E-2-hexenal starting from 1,1-dibromopentane. O H (E)-2- Hexenal
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