hydroxy-α-sanshool

• 分子结构分类: 有机化合物 - 脂质和类脂质分子 - 脂肪酰基
• 英文名称: hydroxy-α-sanshool
• 英文别名: Hydroxy alpha sanshool；N-(2-hydroxy-2-methylpropyl)dodeca-2,6,8,10-tetraenamide
• 化学式: C₁₆H₂₅NO₂
• 分子量: 263.38
• InChiKey: LHFKHAVGGJJQFF-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2.8
• 重原子数：
  19
• 可旋转键数：
  8
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.44
• 拓扑面积：
  49.3
• 氢给体数：
  2
• 氢受体数：
  2

反应信息

• 作为反应物：
  描述：

  hydroxy-α-sanshool 、 对醛基苯甲酸 在 4-二甲氨基吡啶 、 N,N'-二异丙基碳二亚胺 作用下， 以 N,N-二甲基甲酰胺 为溶剂， 生成
  参考文献：
  名称：

  CN115304508

  摘要：

  公开号：

文献信息

• METHOD FOR PRODUCING SANSHOOL
  申请人：Aoki Katsuyuki

  公开号：US20130245303A1

  公开（公告）日：2013-09-19

  Provided are a method for producing a sanshool, which method has a short process and exhibits high stereoselectivity, as well as an iron carbonyl complex compound that is an intermediate useful for the production method. A diene iron complex compound characterized by being represented by the following general formula (I): (in which A represents CO, P(R A ) 3 , CN, NO, SO(R A ) 3 , or N(R A ) 2 ; R A represents a straight chain or branched chain alkyl group having 1 to 4 carbon atoms or an aryl group having 6 to 12 carbon atoms; and one of R 1 and R 2 represents a hydrogen atom and the other one thereof represents a structure represented by the following formula (II)): (in which R represents a hydrogen atom, a hydroxyl group, or a methyl group).

  提供一种生产花椒醇的方法，该方法具有简短的过程并表现出高立体选择性，以及一种铁羰基络合物化合物，该化合物是用于生产方法的中间体。一种二烯铁络合物化合物，其特征在于由以下一般式(I)表示：（其中A代表CO、P(RA)3、CN、NO、SO(RA)3或N(RA)2；RA代表具有1至4个碳原子的直链或支链烷基基团或具有6至12个碳原子的芳基基团；R1和R2中的一个代表氢原子，另一个代表以下式(I)表示的结构）：（其中R代表氢原子、羟基或甲基）。
• Acylamino acid compounds and food preparations containing same
  申请人：Nestec S.A.

  公开号：EP2140770A1

  公开（公告）日：2010-01-06

  An acylamino acid compound is described which can be used in food preparations to generate a savory tingling sensation without burning effect.

  介绍了一种酰基氨基酸化合物，它可用于食品制备，产生一种没有灼烧感的咸味刺痛感。
• Oral composition
  申请人：Symrise AG

  公开号：EP2842428A1

  公开（公告）日：2015-03-04

  The application relates to an oral composition comprising (a) hydroxyl-alpha sanshool and/or (b) 2-phenylbutenal. An indepedent claim is directed to a method for providing a salivating, moisturizing, tingling, popping and/or watering effect to a flavour to an oral composition by adding (a) hydroxyl-alpha sanshool and/or (b) 2-phenylbutenal in an amount (a+b) of less than 0.2 % b.w. to said composition.

  本申请涉及一种口服组合物，其中包括 (a) 羟基-α-山舒尔和/或 (b) 2-苯基丁烯醛。 一项独立权利要求涉及一种方法，通过在口服组合物中添加(a)羟基-α-山舒尔和/或(b)2-苯基丁烯醛，其用量（a+b）小于 0.2%（重量百分比），从而为口服组合物的味道提供流涎、保湿、刺痛、爆裂和/或浇水效果。
• ACYLAMINO ACID COMPOUNDS AND FOOD PREPARATIONS CONTAINING SAME
  申请人：Nestec S.A.

  公开号：EP2296492B1

  公开（公告）日：2017-01-18
• Use of a liquid cooling sensate to provide a pungent, warming or tingling sensate composition
  申请人：Moza Ashok K

  公开号：US20080038386A1

  公开（公告）日：2008-02-14

  The present invention is directed to a sensate composition consisting of a liquid cooling composition, and at least one warming, tingling, or pungent sensate ingredient of either synthetic or natural origin which provides enhanced warming, tingling, or pungent properties. The liquid cooling sensate of the invention is a eutectic mixture of 2-Isopropyl-N,2,3-trimethylbutyramide and N-Ethyl-p-menthane-3-carboxamide, or at least one cooling agent selected from the group consisting of N-(2-hydroxyethyl)-2,3-dimethyl-2-isopropylbutanamide, N-(3-ethoxypropyl)-2,3-dimethyl-2-isopropylbutanamide, N-(3-isopropoxypropyl)-2,3-dimethyl-2-isopropylbutanamide, N-(3-butoxypropyl)-2,3-dimethyl-2-isopropylbutanamide,N-Ethyl-2,2-diisopropylbutanamide, N-(1,1-dimethyl-2-hydroxyethyl)-2,2-diethylbutanamide, N-(2-ethoxyethyl)-2,3-dimethyl-2-isopropylbutanamide and N-(3-methoxypropyl)-2,3-dimethyl-2-isopropylbutanamide. The warming, tingling, or pungent sensate of the invention consists of at least one component that is an isothiocyanate and/or an amide or a natural product that contains at least one warming, tingling, or pungent principle that is an isothiocyanate and/or an amide. The present invention is further directed to a method of using the sensate composition in a food, pharmaceutical or personal care product.