123640-88-0

Upstream product

• 3479-47-8 Z-Asp(OBzl)-OH 
• 543-27-1 isobutyl chloroformate 

Downstream Products

• 87219-29-2 benzyl (3S)-5-oxotetrahydro-3-furanylcarbamate 
• 302596-14-1 (S)-3-Benzyloxycarbonylamino-N-[(R)-1-((1S,2S)-2-methyl-cyclohexylcarbamoyl)-ethyl]-succinamic acid benzyl ester 
• 302596-12-9 (S)-3-Benzyloxycarbonylamino-N-[(R)-1-((1S,2R)-2-methyl-cyclohexylcarbamoyl)-ethyl]-succinamic acid benzyl ester 
• 302596-11-8 (S)-3-Benzyloxycarbonylamino-N-[(R)-1-((1R,2S)-2-methyl-cyclohexylcarbamoyl)-ethyl]-succinamic acid benzyl ester 
• 302596-13-0 (S)-3-Benzyloxycarbonylamino-N-[(R)-1-((1R,2R)-2-methyl-cyclohexylcarbamoyl)-ethyl]-succinamic acid benzyl ester 
• 302596-18-5 (S)-3-Benzyloxycarbonylamino-N-[(R)-1-((1S,2S)-2-methyl-cyclopentylcarbamoyl)-ethyl]-succinamic acid benzyl ester 
• 302596-16-3 (S)-3-Benzyloxycarbonylamino-N-[(R)-1-((1S,2R)-2-methyl-cyclopentylcarbamoyl)-ethyl]-succinamic acid benzyl ester 
• 302596-15-2 (S)-3-Benzyloxycarbonylamino-N-[(R)-1-((1R,2S)-2-methyl-cyclopentylcarbamoyl)-ethyl]-succinamic acid benzyl ester 
• 302596-17-4 (S)-3-Benzyloxycarbonylamino-N-[(R)-1-((1R,2R)-2-methyl-cyclopentylcarbamoyl)-ethyl]-succinamic acid benzyl ester 
• 80863-53-2 N-(carbobenzyloxy)-β-benzyl-L-aspartyl-D-alanine 
• 133565-44-3 N-benzyloxycarbonyl (S)-β-homoserine benzyl ester 
• 92399-21-8 Z-Asp(OBzl)-Gly-Val-Phe-N₂H₂-Boc 
• 92398-65-7 N-(benzyloxycarbonyl)-β-benzyl-L-aspartyl-α-aminocyclooctanecarboxylic acid methyl ester 
• 92398-64-6 N-(benzyloxycarbonyl)-β-benzyl-L-aspartyl-α-aminocycloheptanecarboxylic acid methyl ester 

Relevant academic research and scientific papers

Dipeptidamides as sweeteners

Several L-Aspartyl-D-alanin-2-methylcycloalkylamides (9a-h) were synthesized and tested for their sweet quality.

A facile synthesis of chiral N-protected β-amino alcohols

Chiral N-protected β-amino alcohols are easily obtained by NaBH4 reduction of mixed anhydrides of N-protected α-amino acids in an organic/aqueous medium. The alcohols obtained from side chain or main chain reduction of N-protected aspartic acid are converted in good yields into lactones.

High-Potency Dipeptide Sweeteners. 2. L-Aspartylfuryl-, Thienyl-, and Imidazolylglycine Esters

Eight L-aspartyl dipeptides derived from heterocyclic glycine esters were prepared and evaluated as sweeteners.The fenchyl esters of L-aspartyl-2-furyl-, 2- and 3-thienyl-, and imidazolylglycine were all potently sweet with the D-2-furylglycine (+)-β-fenc

Peptide Sweeteners. 6. Structural Studies on the C-Terminal Amino Acid of L-Aspartyl Dipeptide Sweeteners

Stereochemical and structural aspects of the variations in the C-terminal residue of L-aspartyl-L-phenylalanine methyl ester have been investigated.Novel configurational analogues such as L-aspartyl-D-alanine benzyl ester and L-aspartyl-D-α-aminobutyric acid benzyl ester were found to be sweet.In addition, chiral and achiral α,α-dialkylglycine and α-aminocycloalkanecarboxylic acids were incorporated into the dipeptides.The L-aspartic acid based dipeptide derivatives of α-aminoisobutyric acid methyl ester, α-aminocyclopropanecarboxylic acid methyl ester, α-aminocyclobutanecarboxylic acid methyl ester, and α-aminocyclopentanecarboxylic acid methyl ester are sweet.Dipeptides with α-aminocyclohexanecarboxylic acid methyl ester and α-aminocycloheptanecarboxylic acid methyl ester are bitter, whereas the analogues with α-aminocyclooctanecarboxylic acid methyl ester, α,α-diethylglycine methyl ester, and α-aminoisobutyric acid benzyl ester are tasteless.Aspects on chirality and effective volume of the C-terminal residue are discussed and correlated with taste.

Synthesis of PHI (Peptide Histidine Isoleucine) and Related Peptides and Immunochemical Confirmation of Amino Acid Residue in Position 24 of PHI with use of the Synthetic Peptides

An immunochemical approach, using synthetic peptides, was employed to establish the nature of residue 24 in the amino acid sequence of PHI (peptide histidine isoleucine).PHI(20-27) and 24>-PHI(20-27) were synthesized by conventional solutio