4-methyl-3-methylsulfanyl-benzoic acid

• 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: 4-methyl-3-methylsulfanyl-benzoic acid
• 英文别名: 4-Methyl-3-methylmercapto-benzoesaeure；4-methyl-3-methylsulphenylbenzoic acid；4-methyl-3-(methylthio)benzoic acid；4-methyl-3-methylsulfanylbenzoic acid
• 化学式: C₉H₁₀O₂S
• 分子量: 182.243
• InChiKey: MUWCACFESHJCQV-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2.3
• 重原子数：
  12
• 可旋转键数：
  2
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.22
• 拓扑面积：
  62.6
• 氢给体数：
  1
• 氢受体数：
  3

反应信息

• 作为产物：
  描述：

  4-methyl-3-(methylsulfanyl)benzonitrile 在 氢氧化钾 作用下， 生成 4-methyl-3-methylsulfanyl-benzoic acid
  参考文献：
  名称：

  Zincke; Rollhaeuser, Chemische Berichte, 1912, vol. 45, p. 1506

  摘要：

  DOI：

文献信息

• Comestible compositions comprising high potency savory flavorants, and processes for producing them
  申请人：Senomyx, Inc.

  公开号：US08148536B2

  公开（公告）日：2012-04-03

  The present invention relates to the use of certain high potency savory (“umami”) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

  本发明涉及使用某些高效的鲜味（"鲜味"）味道调节剂，作为鲜味调味剂和/或谷氨酸钠的增强剂，用于制备食品、饮料和其他可食用组合物，并涉及用于制备用于制备可食用食品和饮料的食品香精组合物的过程。
• Novel flavors, flavor modifiers, tastants, taste enhancers, umami or sweet tastants, and/or enhancers and use thereof
  申请人：Tachdjian Catherine

  公开号：US20050084506A1

  公开（公告）日：2005-04-21

  The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

  本发明涉及发现，某些非天然存在的非肽酰胺化合物和酰胺衍生物，如草酰胺、脲和丙烯酰胺，可用作风味或口味调节剂，例如风味或调味剂和风味或口味增强剂，更具体地说，是用于食品、饮料和其他可食用或口服药品或组合物的风味或口味调节剂，包括鲜味（味精的“鲜味”）或甜味调节剂，鲜味或甜味调味剂以及鲜味或甜味增强剂。
• Herbicidal 2-cyano-1,3-diones
  申请人：Rhone-Poulenc Agriculture Limited

  公开号：US05804532A1

  公开（公告）日：1998-09-08

  Herbicides derived from 2-cyano-1,3-diones have the formula: ##STR1## wherein R, R.sup.1, R.sup.2 R.sup.3, R.sup.4 and R.sup.5 are as defined in the description. The compounds are intended for use pre- and post-emergence as selective herbicides in maize and a large number of other monocotyledon crops.

  2-氰基-1,3-二酮衍生的除草剂的化学式为：##STR1## 其中R、R.sup.1、R.sup.2、R.sup.3、R.sup.4和R.sup.5的定义如描述中所述。这些化合物旨在作为选择性除草剂在玉米和许多其他单子叶作物的出苗前和出苗后使用。
• COMESTIBLE COMPOSITIONS COMPRISING HIGH POTENCY SAVORY FLAVORANTS, AND PROCESSES FOR PRODUCING THEM
  申请人：Shigemura Rhondi

  公开号：US20090280230A1

  公开（公告）日：2009-11-12

  The present invention relates to the use of certain high potency savory (“umami”) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

  本发明涉及使用特定高效的鲜香（"鲜味"）味道调节剂作为鲜味调味剂和/或增强剂，用于制备食品、饮料和其他可食用组合物，并涉及用于制备用于制备可食用食品和饮料的食品调味剂组合物的工艺。
• Aromatic amides and ureas and their uses as sweet and/or umami flavor modifiers, tastants and taste enhancers
  申请人：Tachdjian Catherine

  公开号：US20060045953A1

  公开（公告）日：2006-03-02

  The inventions disclosed herein relate to non-naturally occurring amide compounds that are capable, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, of serving as savory (“umami”) or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural and artificial sweeteners.

  本发明涉及非自然存在的酰胺化合物，当与可食用食品或饮料或制药组成物以浓度优选为大约100 ppm或更低的浓度接触时，能够作为可口（"鲜味"）或甜味调节剂、可口或甜味调味剂和可口或甜味增强剂，在食品、饮料和其他可食用或口服药物或组成物中使用，可选地与常规调味剂如味精或已知的天然和人造甜味剂混合使用。