The preparation of the vitispiranes 9 and 10, identified among the volatiles of vanilla, from the theaspiranes 1 and 2 via the intermediates 4 and 5 and the allyl alcohols 7 and 8, respectively, is described. The theaspiranes 1 and 2 can be obtained from the compounds 11–15 or 24–26.
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SCHULTE‐ELTE et al. (1978) studied this question.
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