[3,4-2H2]-3-methylbutanoic acid | 66060-99-9

• 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: [3,4-2H2]-3-methylbutanoic acid
• 英文别名: 3-methyl(3,4-2H2)butanoic acid；3,4-dideuterio-3-methyl-butyric acid；<β,γ-²H2>3-Methylbutansaeure
• CAS: 66060-99-9
• 化学式: C₅H₁₀O₂
• 分子量: 104.117
• InChiKey: GWYFCOCPABKNJV-DRSKVUCWSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  1.12
• 重原子数：
  7.0
• 可旋转键数：
  3.0
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.8
• 拓扑面积：
  37.3
• 氢给体数：
  1.0
• 氢受体数：
  1.0

反应信息

• 作为产物：
  描述：

  [3,4-2H2]-3-methylbutan-1-ol 在 potassium permanganate 作用下， 以67%的产率得到[3,4-2H2]-3-methylbutanoic acid
  参考文献：
  名称：

  Characterization of Odorants Causing an Atypical Aroma in White Pepper Powder (Piper nigrum L.) Based on Quantitative Measurements and Orthonasal Breakthrough Thresholds

  摘要：

  Application of the aroma extract dilution analysis on an extract of white pepper powder showing an intense fecal, cowshed-like off-flavor revealed 3-methylindole (fecal, swine-manure) and 4-methylphenol (fecal, horse-like) with the highest flavor dilution (FD) factors among the 22 odor-active compounds detected. In addition, high FD factors and/or undesirable odor qualities suggested 3-methylphenol (phenolic), butanoic acid (cheese-like), and 2- and 3-methylbutanoic acid (cheese-like) as well as pentanoic acid and hexanoic acid (cheese-like odors) as contributors to the malodor. Although the intensities of the off-note were clearly different in 50 commercial samples of white pepper, quantitation of 3-methylindole and 3- and 4-methylphenol as well as of the five short-chain acids by means of stable isotope dilution assays showed similar concentrations in most of the samples. Storage of a freshly ground white pepper powder for up to 7 months revealed a significant decrease in the typical odor qualities of white pepper and an increase in the fecal odor note with storage time. Because the concentrations of the odorants mentioned above were not much changed during storage, possibly very volatile odorants, such as alpha-pinene, which are able to mask the malodor, are lost during storage of, in particular, pepper powders. On the basis of odor activity values, which were calculated using breakthrough thresholds, in particular, 3-methylindole, 4-methylphenol, 3-methylphenol, and butanoic acid could be suggested as the main sources of the fecal off-flavor.

  DOI：

  10.1021/jf0506030