α-methyl-γ,γ'-dimethoxyacetoacetate | 93192-41-7

• 分子结构分类: 有机化合物 - 有机酸及其衍生物 - 酮酸及其衍生物
• 英文名称: α-methyl-γ,γ'-dimethoxyacetoacetate
• 英文别名: Ethyl-α-methyl-γ.γ-dimethoxy-acetoacetat；Ethyl 4,4-dimethoxy-2-methyl-3-oxobutanoate
• CAS: 93192-41-7
• 化学式: C₉H₁₆O₅
• 分子量: 204.223
• InChiKey: IASPEORYHKQFDF-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  0.8
• 重原子数：
  14
• 可旋转键数：
  7
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.78
• 拓扑面积：
  61.8
• 氢给体数：
  0
• 氢受体数：
  5

反应信息

• 作为反应物：
  描述：

  α-methyl-γ,γ'-dimethoxyacetoacetate 在 氢氧化钾 作用下， 生成 1,1-二甲氧基丁烷-2-酮
  参考文献：
  名称：

  Quantitation of Important Roast-Smelling Odorants in Popcorn by Stable Isotope Dilution Assays and Model Studies on Flavor Formation during Popping

  摘要：

  Stable isotope dilution assays were developed for the quantitation of the roast-smelling popcorn odorants, 2-acetyl-tetrahydropyridine (ACTPY) and 2-propionyl-1-pyrroline (PPY). Both and, in addition, the two further roast-aroma compounds, a-acetyl-l-pyrroline (ACPY) and acetylpyrazine, were quantified in different popcorn samples. In fresh hot-air popped corn, ACTPY showed the highest concentration (437 mu g/kg), followed by ACPY (24 mu g/kg) which were established as the key contributors to the roasty popcorn odor. During storage of a popcorn sample for seven days in a sealed polyethylene bag, the concentrations of ACTPY, ACPY, and PPY decreased to about one third. Model studies using aqueous maize extracts and distinct precursor compounds revealed the pair proline/fructose as the most effective precursor system in ACTPY formation, while the pair 1-pyrroline/2-oxopropanal was most effective in the generation of ACPY. A reaction scheme suggesting that ACPY is formed by an ''acylation'' of the intermediate 1-pyrroline by 2-oxopropanal is discussed.

  DOI：

  10.1021/jf00057a024
• 作为产物：
  描述：

  丙酸甲酯 、 二甲氧基乙酸甲酯 在 sodium methylate 作用下， 生成 α-methyl-γ,γ'-dimethoxyacetoacetate
  参考文献：
  名称：

  Quantitation of Important Roast-Smelling Odorants in Popcorn by Stable Isotope Dilution Assays and Model Studies on Flavor Formation during Popping

  摘要：

  Stable isotope dilution assays were developed for the quantitation of the roast-smelling popcorn odorants, 2-acetyl-tetrahydropyridine (ACTPY) and 2-propionyl-1-pyrroline (PPY). Both and, in addition, the two further roast-aroma compounds, a-acetyl-l-pyrroline (ACPY) and acetylpyrazine, were quantified in different popcorn samples. In fresh hot-air popped corn, ACTPY showed the highest concentration (437 mu g/kg), followed by ACPY (24 mu g/kg) which were established as the key contributors to the roasty popcorn odor. During storage of a popcorn sample for seven days in a sealed polyethylene bag, the concentrations of ACTPY, ACPY, and PPY decreased to about one third. Model studies using aqueous maize extracts and distinct precursor compounds revealed the pair proline/fructose as the most effective precursor system in ACTPY formation, while the pair 1-pyrroline/2-oxopropanal was most effective in the generation of ACPY. A reaction scheme suggesting that ACPY is formed by an ''acylation'' of the intermediate 1-pyrroline by 2-oxopropanal is discussed.

  DOI：

  10.1021/jf00057a024

文献信息

• Potential Anticancer Agents. I. Schiff Bases and Hydrazone Derivatives of Pyrimidine-4-carboxaldehydes¹
  作者：Claude Piantadosi、Vilhjalmur G. Skulason、J. Logan Irvin、J. Meyers Powell、Lynous Hall

  DOI：10.1021/jm00333a019

  日期：1964.5