Synthesis of 5 different molecules as flavors and fragraces

There are known a lot of natural or synthetic chemicals are very important for Flavor and Fragrance industry. Therefore, either naturally or synthetically producing of these products are goal for organic chemist. Here in this thesis, we aimed to prepare macro-scale 5 different chemicals as flavor and fragrance compounds. First of all, for acetanisol, starting from phenol, we prepared anisol by methylation yielded %66. However we failed to sythesised acetanisol by acylation yielded product less than %5. Secondly, esterification of acetic acid using iso-amylalcohol gave the product izo-amylacetate in very good yield of 84%. Reaction of benzyl alcohol and acetic acid gave its ester only 27% yield. For vaniline synthesis, we achieved light-vanillin odor of vanillymandelic acid by reaction of guiacol and glyoxalic acid provide off-white color product in 84%. Benzoin condensation of benzaldehyde by NaCN resulted benzoin in excellent yield of 86%. All synthesized products throughout this thesis are proved by melting points, Infrared Spectroscopy, 1H NMR and13C NMR spectroscopies and in agreement with their structure.