N-(3-hydroxy-4-methoxybenzyl)-2,4,6-trihydroxybenzamide | 76820-15-0

• 分子结构分类: 有机化合物 - 苯类化合物 - 苯和取代衍生物
• 英文名称: N-(3-hydroxy-4-methoxybenzyl)-2,4,6-trihydroxybenzamide
• 英文别名: 2,4,6-trihydroxy-N-[(3-hydroxy-4-methoxyphenyl)methyl]benzamide
• CAS: 76820-15-0
• 化学式: C₁₅H₁₅NO₆
• 分子量: 305.287
• InChiKey: XMIPBMBAYILFBS-UHFFFAOYSA-N

物化性质

• 沸点：
  630.5±55.0 °C(Predicted)
• 密度：
  1.466±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  2.3
• 重原子数：
  22
• 可旋转键数：
  4
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.13
• 拓扑面积：
  119
• 氢给体数：
  5
• 氢受体数：
  6

反应信息

• 作为反应物：
  描述：

  N-(3-hydroxy-4-methoxybenzyl)-2,4,6-trihydroxybenzamide 在 吡啶 、 potassium carbonate 作用下， 以 N,N-二甲基甲酰胺 为溶剂， 反应 40.0h， 生成 N-(3-hydroxy-4-methoxybenzyl)-5-hydroxy-7-(carbethoxymethoxy)-3,4-dihydro-2H-1,3-benzoxazine-2,4-dione
  参考文献：
  名称：

  Dihydrochalcone sweeteners. A study of the atypical temporal phenomena

  摘要：

  Neohesperidin dihydrochalcone (NHDHC), known since 1963 as an intensely sweet compound, is determined to be 340 +/- 60 (p less than 0.05) times more potent than sucrose. The unusual temporal properties of this material are hypothesized as being due to the effects of metabolism, conformation, chelation, or hydrophobicity. Forty-four analogues are synthesized to test the four hypotheses, none of which are strongly supported. A method of quantitation of temporal characteristics of tastant molecules is developed so as to allow comparison of taste appearance time (AT) and extinction time (ET) of experimental compounds. Four of the new compounds, 40 and 43-45, exhibit high sweetness potencies, ranging from 280 and 440 times sucrose, and may be useful in selected food systems. The temporal taste characteristics remain unimproved over NHDHC, however.

  DOI：

  10.1021/jm00136a011
• 作为产物：
  描述：

  1,3,5-三(苯基甲氧基)苯 在 palladium on activated charcoal 氢氧化钾 、 氢气 、 sodium hydride 作用下， 以 四氢呋喃 、 乙醚 、 二氯甲烷 、 乙酸乙酯 为溶剂， 25.0 ℃ 、101.33 kPa 条件下， 反应 46.0h， 生成 N-(3-hydroxy-4-methoxybenzyl)-2,4,6-trihydroxybenzamide
  参考文献：
  名称：

  Dihydrochalcone sweeteners. A study of the atypical temporal phenomena

  摘要：

  Neohesperidin dihydrochalcone (NHDHC), known since 1963 as an intensely sweet compound, is determined to be 340 +/- 60 (p less than 0.05) times more potent than sucrose. The unusual temporal properties of this material are hypothesized as being due to the effects of metabolism, conformation, chelation, or hydrophobicity. Forty-four analogues are synthesized to test the four hypotheses, none of which are strongly supported. A method of quantitation of temporal characteristics of tastant molecules is developed so as to allow comparison of taste appearance time (AT) and extinction time (ET) of experimental compounds. Four of the new compounds, 40 and 43-45, exhibit high sweetness potencies, ranging from 280 and 440 times sucrose, and may be useful in selected food systems. The temporal taste characteristics remain unimproved over NHDHC, however.

  DOI：

  10.1021/jm00136a011

文献信息

• Hydroxybenzoic Acid Amides and the Use Thereof For Masking Bitter Taste
  申请人：Ley Jakob

  公开号：US20080214675A1

  公开（公告）日：2008-09-04

  The use is described of hydroxybenzoic acid amides having formula (I) wherein R 1 to R 5 mutually independently denote hydrogen, hydroxy, methoxy or ethoxy, with the proviso that at least one of the radicals R 1 to R 5 denotes hydroxy. and R 6 denotes hydrogen, methyl or ethyl and n denotes 1 or 2, their salts and mixtures thereof, to mask or reduce the unpleasant flavour impression of an unpleasantly tasting substance and/or to strengthen the sweet flavour impression of a sweet substance.
• Dihydrochalcone sweeteners. A study of the atypical temporal phenomena
  作者：Grant E. DuBois、Guy A. Crosby、Rebecca A. Stephenson

  DOI：10.1021/jm00136a011

  日期：1981.4

  Neohesperidin dihydrochalcone (NHDHC), known since 1963 as an intensely sweet compound, is determined to be 340 +/- 60 (p less than 0.05) times more potent than sucrose. The unusual temporal properties of this material are hypothesized as being due to the effects of metabolism, conformation, chelation, or hydrophobicity. Forty-four analogues are synthesized to test the four hypotheses, none of which are strongly supported. A method of quantitation of temporal characteristics of tastant molecules is developed so as to allow comparison of taste appearance time (AT) and extinction time (ET) of experimental compounds. Four of the new compounds, 40 and 43-45, exhibit high sweetness potencies, ranging from 280 and 440 times sucrose, and may be useful in selected food systems. The temporal taste characteristics remain unimproved over NHDHC, however.