N-(3-hydroxy-propyl)-lactamide | 102169-45-9

• 分子结构分类: 有机化合物 - 有机酸及其衍生物 - 羧酸及其衍生物
• 英文名称: N-(3-hydroxy-propyl)-lactamide
• 英文别名: N-(3-Hydroxy-propyl)-lactamid；Milchsaeure-(3-hydroxy-propylamid)；3-Lactoylamino-propan-1-ol；N-lactoyl-3-amino-1-propanol；2-hydroxy-N-(3-hydroxypropyl)propanamide
• CAS: 102169-45-9
• 化学式: C₆H₁₃NO₃
• mdl: MFCD19219560
• 分子量: 147.174
• InChiKey: DLXOALFKYWVQBY-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -1
• 重原子数：
  10
• 可旋转键数：
  4
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.833
• 拓扑面积：
  69.6
• 氢给体数：
  3
• 氢受体数：
  3

反应信息

• 作为反应物：
  描述：

  N-(3-hydroxy-propyl)-lactamide 、 2-乙基己酰氯 在 吡啶 作用下， 生成 2-(2-ethyl-hexanoyloxy)-propionic acid-[3-(2-ethyl-hexanoyloxy)-propylamide]
  参考文献：
  名称：

  N-Substituted Lactamides

  摘要：

  DOI：

  10.1021/ja01105a022
• 作为产物：
  描述：

  乳酸甲酯 、 3-氨基-1-丙醇 生成 N-(3-hydroxy-propyl)-lactamide
  参考文献：
  名称：

  N-Substituted Lactamides

  摘要：

  DOI：

  10.1021/ja01105a022

文献信息

• Flavor modifiers for meat analog products
  申请人：Givaudan SA

  公开号：US11517036B2

  公开（公告）日：2022-12-06

  A flavor modifier composition for a meat analog is provided. The flavor modifier composition includes a yeast extract; a fatty acid; peptide material having a molecular weight of from about 300 to about 10,000 daltons; and at least two free amino acids wherein at least one free amino acid is a sulfur containing amino acid.

  提供了一种用于肉类类似物的风味调节剂组合物。该风味调节剂组合物包括酵母提取物；脂肪酸；分子量在约 300 到约 10,000 道尔顿之间的肽材料；以及至少两种游离氨基酸，其中至少一种游离氨基酸是含硫氨基酸。
• TASTE IMPROVING SUBSTANCES
  申请人：Givaudan Nederland Services B.V.

  公开号：EP1758468B1

  公开（公告）日：2011-03-02
• COMPOSITIONS COMPRISING A PHYSIOLOGICAL COOLANT
  申请人：Givaudan Nederland Services B.V.

  公开号：EP2134319A2

  公开（公告）日：2009-12-23
• FLAVOUR COMPOSITIONS
  申请人：Givaudan SA

  公开号：EP3709824A1

  公开（公告）日：2020-09-23
• Taste improving substances
  申请人：Renes Harry

  公开号：US20090169696A1

  公开（公告）日：2009-07-02

  The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I) or formula (II), or edible salts thereof: R 1 —CR 7 (OR 4 )—CO—NR 2 —CR 8 R 3 —X—OR 5 (I) R 6 —CR 7 (OR 4 )—CO-Az  (II) It was found that substances represented by formula (I) and/or formula (II) are capable of modulating and complementing the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. Typical examples of flavour improving substances according to the present invention include N-lactoyl ethanolamine, N-lactoyl ethanolamine phosphate, N-α-hydroxy-butanoyl ethanolamine, N-lactoyl diethanolamine, N-lactoyl-2-amino-1,3-propanediol, N-lactoyl-3-amino-1,2-propanediol, N-lactoyl-3-amino-1-propanol, N-gluconyl-2-amino-1,3-propanediol, N-gluconyl-3-amino-1,2-propanediol, N-mannonyl ethanolamine, N-glycolyl ethanolamine, 2-hydroxyethyl-N-tartaramide, 2-hydroxyethyl-N-malamide, 2-hydroxyethyl-N-citramide and N-gluconyl-Az.