3-(4-methoxyphenyl)-N-(2-methylcyclohexyl)acrylamide

• 分子结构分类: 有机化合物 - 苯丙烷和聚酮 - 肉桂酸及其衍生物
• 英文名称: 3-(4-methoxyphenyl)-N-(2-methylcyclohexyl)acrylamide
• 英文别名: (E)-3-(4-methoxyphenyl)-N-(2-methylcyclohexyl)prop-2-enamide
• 化学式: C₁₇H₂₃NO₂
• 分子量: 273.37
• InChiKey: BJJSFTWTEMKGGM-FMIVXFBMSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  3.8
• 重原子数：
  20
• 可旋转键数：
  4
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.47
• 拓扑面积：
  38.3
• 氢给体数：
  1
• 氢受体数：
  2

文献信息

• Compounds that modulate fatty acid receptor activity and pet food products containing the same
  申请人：MARS, INCORPORATED

  公开号：US10827772B2

  公开（公告）日：2020-11-10

  A flavor composition comprising at least one compound that modulates, increases and/or enhances the activity of a GPR120 fatty acid receptor that can be used to enhance the fatty acid taste and/or palatability of pet food products is described herein. Also disclosed herein are methods for identifying said compounds.

  本文描述了一种风味组合物，该组合物包含至少一种可调节、增加和/或增强 GPR120 脂肪酸受体活性的化合物，可用于增强宠物食品的脂肪酸味道和/或适口性。本文还公开了鉴定所述化合物的方法。
• Methods for modulating taste receptors
  申请人：MARS, INCORPORATED

  公开号：US11185100B2

  公开（公告）日：2021-11-30

  Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.

  本文描述了存在于鲜味受体结构域中的氨基酸，其中氨基酸与至少一种核苷酸衍生物和/或至少一种跨膜化合物相互作用，从而增强、调节、增加和/或提高鲜味受体的活性。此类化合物可用于调味组合物，以增强食品的鲜味和/或适口性。
• FLAVOR COMPOSITIONS AND PET FOOD PRODUCTS CONTAINING THE SAME
  申请人：Mars, Incorporated

  公开号：EP3229610B1

  公开（公告）日：2021-06-09
• COMPOUNDS THAT MODULATE FATTY ACID RECEPTOR ACTIVITY AND PET FOOD PRODUCTS CONTAINING THE SAME
  申请人：Mars, Incorporated

  公开号：EP3229611A2

  公开（公告）日：2017-10-18
• METHODS FOR MODULATING TASTE RECEPTORS
  申请人：MARS, INCORPORATED

  公开号：US20180255813A1

  公开（公告）日：2018-09-13

  Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.