2-acetylpyrido<3,4-d>imidazole | 146874-38-6

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 咪唑并吡啶类
• 英文名称: 2-acetylpyrido<3,4-d>imidazole
• 英文别名: 1-(1H-imidazo[4,5-c]pyridin-4-yl)ethanone
• CAS: 146874-38-6
• 化学式: C₈H₇N₃O
• 分子量: 161.163
• InChiKey: WTOOGKIOBGXDDY-UHFFFAOYSA-N

物化性质

• 沸点：
  449.6±25.0 °C(Predicted)
• 密度：
  1.344±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  0.4
• 重原子数：
  12
• 可旋转键数：
  1
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.12
• 拓扑面积：
  58.6
• 氢给体数：
  1
• 氢受体数：
  3

反应信息

• 作为产物：
  描述：

  D-葡萄糖 、 L-组氨酸 以 水 为溶剂， 反应 1.0h， 生成 2-acetylpyrido<3,4-d>imidazole 、 2-propionylpyrido<3,4-d>imidazole
  参考文献：
  名称：

  Model Reactions on Roast Aroma Formation. 15. Investigations on the Formation of Pyrido[3,4-d]imidazoles during the Maillard Reactions

  摘要：

  When aqueous solutions of histidine and glucose were heated to 100, 120, 150, or 180 degrees C or when this mixture was roasted at 220 degrees C, a total of 231 volatile compounds were identified. Among them 2-acetyl- and 2-propionylpyrido[3,4-d]imidazole were found. Their formation pathway via a reaction of pyruvic aldehyde or 2-oxobutyraldehyde with, respectively, histidine or histamine is discussed. Experiments with C-13 isotope labeled glucose point out that the terminal methyl groups of both aldehydes can arise from C-1 as well as C-6 of glucose. While pyruvic aldehyde can be formed by retro aldol scission of intermediate diacetylformoin, 2-oxobutyraldehyde was obviously formed from 2,5-dimethyl-4-hydroxy-3(2H)-furanone, By reaction of 1-, 2-, or 3-methylhistidine with glucose seven more pyrido[3,4-d]imidazoles were identified, the structures of which, like the structures of the above-mentioned compounds, were unknown up to now.

  DOI：

  10.1021/jf00056a048

文献信息

• Sweetener and flavor compositions, methods of making and methods of use thereof
  申请人：EPC Natural Products Co., Ltd.

  公开号：US11147295B2

  公开（公告）日：2021-10-19

  Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

  本发明公开了具有改进口味特征的甜味剂和香料组合物。还公开了制作和使用这种甜味剂和香料组合物的方法。
• Tasteful natural sweetener and flavor
  申请人：EPC Natural Products Co., Ltd.

  公开号：US11154079B2

  公开（公告）日：2021-10-26

  The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

  本发明描述了由糖供体和/或甜茶提取物、甜叶菊提取物、秋茄（mogroside）提取物、一种或多种甜茶提取物成分、一种或多种甜菊醇苷、一种或多种mogrosides、一种或多种糖基化甜茶苷、一种或多种糖基化甜菊醇苷或一种或多种糖基化mogrosides和胺供体/反应物的Maillard反应产物形成的产品、其用途、其组合物和制备方法。
• TASTEFUL NATURAL SWEETENER AND FLAVOR
  申请人：EPC Natural Products Co., Ltd.

  公开号：US20200029607A1

  公开（公告）日：2020-01-30

  The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.
• SWEETENER AND FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF
  申请人：Shi Weiyao

  公开号：US20190343155A1

  公开（公告）日：2019-11-14

  Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.
• WATER SOLUBLE FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF
  申请人：EPC Natural Products Co., Ltd.

  公开号：US20210386104A1

  公开（公告）日：2021-12-16

  A Stevia extract comprises one or more Stevia -derived non-steviol glycoside substances and/or one or more non-volatile non-steviol glycoside substances. The Stevia extract may be used as a sweetener or a flavorant in an orally consumable product.