N-[4-[2-[3-(furan-2-ylmethyl)-2,4,5-trioxoimidazolidin-1-yl]acetyl]phenyl]acetamide

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: N-[4-[2-[3-(furan-2-ylmethyl)-2,4,5-trioxoimidazolidin-1-yl]acetyl]phenyl]acetamide
• 化学式: C₁₈H₁₅N₃O₆
• 分子量: 369.3
• InChiKey: NSQLMVNVKMXNQQ-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  0.6
• 重原子数：
  27
• 可旋转键数：
  6
• 环数：
  3.0
• sp3杂化的碳原子比例：
  0.17
• 拓扑面积：
  117
• 氢给体数：
  1
• 氢受体数：
  6

文献信息

• Methods for modulating taste receptors
  申请人：MARS, INCORPORATED

  公开号：US11185100B2

  公开（公告）日：2021-11-30

  Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.

  本文描述了存在于鲜味受体结构域中的氨基酸，其中氨基酸与至少一种核苷酸衍生物和/或至少一种跨膜化合物相互作用，从而增强、调节、增加和/或提高鲜味受体的活性。此类化合物可用于调味组合物，以增强食品的鲜味和/或适口性。
• FLAVOR COMPOSITIONS AND PET FOOD PRODUCTS CONTAINING THE SAME
  申请人：Mars, Incorporated

  公开号：EP3229610B1

  公开（公告）日：2021-06-09
• [EN] METHODS FOR MODULATING TASTE RECEPTORS<br/>[FR] MÉTHODES DE MODULATION DES RÉCEPTEURS DU GOÛT
  申请人：MARS INC

  公开号：WO2016094702A2

  公开（公告）日：2016-06-16

  Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.
• [EN] FLAVOR COMPOSITIONS AND PET FOOD PRODUCTS CONTAINING THE SAME<br/>[FR] COMPOSITIONS AROMATISANTES ET PRODUITS ALIMENTAIRES POUR ANIMAUX DE COMPAGNIE LES CONTENANT
  申请人：MARS INC

  公开号：WO2016094682A2

  公开（公告）日：2016-06-16

  A flavor composition comprising at least one transmembrane compound and/or at least one nucleotide derivative that modulates, increases and/or enhances the activity of an umami receptor is provided that can be used to enhance the umami taste and/or palatability of food products. In certain, non-limiting embodiments, the flavor composition comprises at least one nucleotide derivative and/or at least one transmembrane compound, optionally at least one nucleotide, optionally at least one first amino acid, optionally at least one second amino acid.