3-(benzyloxy)-4-propoxybenzaldehyde | 61497-72-1

• 分子结构分类: 有机化合物 - 苯类化合物 - 苯酚醚
• 英文名称: 3-(benzyloxy)-4-propoxybenzaldehyde
• 英文别名: 3-benzyloxy-4-n-propoxybenzaldehyde；3-phenylmethoxy-4-propoxybenzaldehyde
• CAS: 61497-72-1
• 化学式: C₁₇H₁₈O₃
• 分子量: 270.328
• InChiKey: KPTLRHXBWYUUEB-UHFFFAOYSA-N

物化性质

• 沸点：
  417.2±30.0 °C(Predicted)
• 密度：
  1.113±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  3.7
• 重原子数：
  20
• 可旋转键数：
  7
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.24
• 拓扑面积：
  35.5
• 氢给体数：
  0
• 氢受体数：
  3

反应信息

• 作为反应物：
  描述：

  3-(benzyloxy)-4-propoxybenzaldehyde 在 palladium on activated charcoal 氢氧化钾 、 硫酸 、 氢气 、 potassium carbonate 作用下， 以 1,4-二氧六环 、 乙醇 、 二氯甲烷 、 N,N-二甲基甲酰胺 、 叔丁醇 为溶剂， 25.0 ℃ 、303.98 kPa 条件下， 反应 154.0h， 生成 2,3',6-trihydroxy-4-<1-(carbo-tert-butoxy)-3,4-dihydroxybutoxy>-4'-propoxydihydrochalcone
  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：

  3-hydroxy-4-n-propoxy-benzaldehyde 、 氯化苄 在 potassium carbonate 作用下， 以 N,N-二甲基甲酰胺 为溶剂， 反应 70.0h， 以59%的产率得到3-(benzyloxy)-4-propoxybenzaldehyde
  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

• Ionic dihydrochalcone sweeteners and food product containing the same
  申请人：Dynapol

  公开号：US03976790A1

  公开（公告）日：1976-08-24

  A group of novel dihydrochalcone compounds represented by the formula ##SPC1## Wherein M is hydrogen or a pharmacologically acceptable cation and R is a lower saturated alkyl of from 1 to 4 carbon atoms, and their use as sweetening agents in food products are disclosed.

  本文介绍了一组新型二氢黄酮类化合物，其化学式为##SPC1## 其中，M为氢或药理学上可接受的阳离子，R为1至4个碳原子的低饱和烷基。同时，本文还介绍了这些化合物在食品产品中作为甜味剂的应用。
• US3976790A
  申请人：——

  公开号：US3976790A

  公开（公告）日：1976-08-24
• US4025535A
  申请人：——

  公开号：US4025535A

  公开（公告）日：1977-05-24
• US4013801A
  申请人：——

  公开号：US4013801A

  公开（公告）日：1977-03-22
• 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.