N-(1-isopropyl-2-methyl-propyl)-benzamide

• 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-(1-isopropyl-2-methyl-propyl)-benzamide
• 英文别名: N-(1-Isopropyl-2-methyl-propyl)-benzamid；Cambridge id 6466941；N-(2,4-dimethylpentan-3-yl)benzamide
• 化学式: C₁₄H₂₁NO
• mdl: MFCD03014353
• 分子量: 219.327
• InChiKey: DNWOYGGIOZNPCX-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  3.9
• 重原子数：
  16
• 可旋转键数：
  4
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.5
• 拓扑面积：
  29.1
• 氢给体数：
  1
• 氢受体数：
  1

反应信息

• 作为反应物：
  描述：

  N-(1-isopropyl-2-methyl-propyl)-benzamide 、 五溴化磷 106.0 ℃ 、7.33 kPa 条件下， 生成 2,4-dimethyl-3-pentylbromide
  参考文献：
  名称：

  Leonard; Nommensen, Journal of the American Chemical Society, 1949, vol. 71, p. 2812

  摘要：

  DOI：
• 作为产物：
  描述：

  苯甲酰氯 、 alkaline earth salt of/the/ methylsulfuric acid 在 sodium hydroxide 作用下， 生成 N-(1-isopropyl-2-methyl-propyl)-benzamide
  参考文献：
  名称：

  Leonard; Nommensen, Journal of the American Chemical Society, 1949, vol. 71, p. 2812

  摘要：

  DOI：

文献信息

• Mechanistic Insights into the Origins of Selectivity in a Cu-Catalyzed C–H Amidation Reaction
  作者：Alistair J. Sterling、Nicodemo R. Ciccia、Yifan Guo、John F. Hartwig、Martin Head-Gordon

  DOI：10.1021/jacs.3c13822

  日期：2024.3.6

  inner-sphere to outer-sphere coupling between alkyl radicals and the active Cu(II) catalyst with increasing substitution of the alkyl radical. The combination of computational predictions and detailed experimental validation shows that simultaneous minimization of both Cu–C covalency and alkyl radical size increases the rate of reductive elimination and that both strongly electron-donating and electron-withdrawing

  C–H 到 C–N 键的催化转化提供了快速获得精细化学品和高性能材料的途径，但从未活化的 C(sp 3 )–H 键的无向胺化中实现高选择性仍然是一个突出的挑战。我们报道了铜催化的简单烷烃 C-H 酰胺化反应的反应性和选择性的起源。结合实验和计算机理研究以及能量分解技术，我们发现随着烷基取代度的增加，烷基自由基和活性 Cu(II) 催化剂之间的耦合机制从内层到外层的转换。计算预测和详细的实验验证相结合表明，Cu-C共价键和烷基自由基尺寸的同时最小化增加了还原消除的速率，并且催化剂上强给电子和吸电子取代基加速了选择性决定的C –N 键形成过程是机制变化的结果。这些发现为开发用于自由基 C-H 官能化反应的改进催化剂支架提供了设计原则。
• Cooling Compounds
  申请人：Cole Lucienne

  公开号：US20080319055A1

  公开（公告）日：2008-12-25

  A method of providing a cooling sensation to the skin or the mucous membranes of the body by applying thereto a compound of Formula I in which X is H or (CH 2 ) n —R, n is 0 or 1, Y and Z are selected independently from the group consisting of H, OH, phenyl, C1-C4 straight or branched alkyl, or, a C 1 -C 4 straight or branched alkoxy, or X and Y form together a bivalent radical selected from the group consisting of —O—CH 2 —O—, —N═CH—O— and —N═CH—S— which forms together with the carbon atoms to which they are attached a 5-membered ring; and R is a group with non-bonding electrons, R 1 is H or C 1 -C 5 branched alkyl, R2 and R3 are C 1 -C4 branched alkyls, or R 2 and R 3 taken together form a monocyclic, bicyclic or tricyclic radical of up to 10 carbons provided that R 1 , R 2 and R 3 together comprise at least 6 carbons. The compounds may be incorporated into products such as dentifrices, foodstuffs, confectionery, beverages, and cosmetic and medicinal preparations.
• IAP BIR DOMAIN BINDING COMPOUNDS
  申请人：Laurent Alain

  公开号：US20130040892A1

  公开（公告）日：2013-02-14

  A compound of Formula 1: (I) or salt thereof, as well as methods of making compounds of Formula 1, methods of using compounds of Formula 1 to treat proliferative disorders such as cancer, and related compounds, composition, and methods.
• US9284350B2
  申请人：——

  公开号：US9284350B2

  公开（公告）日：2016-03-15
• [EN] N-(2,4-DIMETHYLPENTAN-3-YL)-METHYLBENZAMIDES AND THEIR USE AS FLAVORING AGENTS<br/>[FR] N-(2,4-DIMETHYLPENTAN-3-YL-MÉTHYLBENZAMIDES ET LEUR UTILISATION COMME AGENTS AROMATISANTS
  申请人：IMAX DISCOVERY GMBH

  公开号：WO2013135511A1

  公开（公告）日：2013-09-19

  The present invention primarily relates to the amides of Formulae (I) and (II) (see below) and mixtures thereof, and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor and/or a physiological cooling effect. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) and/or Formula (II) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.