Table 1. Formation of Diacid Salts from Amino Acids and Aromatic Aldehydes in Alkaline Alcohol Solutions^b.

^aProducts were washed with EtOH, dried in air and weighed. Reaction conditions: amino acid (2.0 mmol), NaOH (10 mmol, 10 M at H₂O solution), aromatic aldehyde (10 mmol), 75%/25% v/v% tert-butanol/corresponding alcohol solution (4 mL); microwave vial was heated to 135 °C over 5 min and kept at 135 °C for 90 min.

^bProducts emerge as an enantiomeric pair of RRR(R) and SSS(S).