184153-61-5

Basic information

• Product Name: N-(4,5-Dioxo-heptyl)-2-phenyl-acetamide
• CAS NO: 184153-61-5
• Molecular Weight: 261.321
• Mol File: 184153-61-5.mol
• Article Data: 1

Chemical Properties

• CAS DataBase Reference: N-(4,5-Dioxo-heptyl)-2-phenyl-acetamide(CAS DataBase Reference)
• NIST Chemistry Reference: N-(4,5-Dioxo-heptyl)-2-phenyl-acetamide(184153-61-5)
• EPA Substance Registry System: N-(4,5-Dioxo-heptyl)-2-phenyl-acetamide(184153-61-5)

Safety Data

• Hazardous Substances Data: 184153-61-5(Hazardous Substances Data)

Upstream product

• 184153-66-0 1-(N-acetylamino)hept-4-ene 
• 184153-63-7 (Z)-Hept-4-enoic acid amide 
• 184153-57-9 1-aminohept-4-yne 
• 93293-00-6 hept-4-(Z)-ene-1-amine 
• 78078-48-5 (Z)-hept-4-enoyl chloride 
• 41653-95-6 (Z)-4-heptenoic acid 
• 5009-31-4 (Z)-1-Bromohex-3-ene 
• 928-96-1 (Z)-3-Hexen-1-ol 
• 80639-52-7 hept-4-(Z)-enenitrile 
• 184153-59-1 N-Hept-4-ynyl-2-phenyl-acetamide 

Downstream Products

• 133447-37-7 2-propionyl-1-pyrroline 

Relevant articles and documents

Penicillin acylase-mediated synthesis of 2-acetyl-1-pyrroline and of 2-propionyl-1-pyrroline, key roast-smelling odorants in food. Inclusion complexes with i-cyclodextrin and their NMR and MS characterization

The synthesis of the strong natural roast odorants 1 and 2 is achieved from the C-6 isomeric alcohols 16 and 21 via the acetylenic C-6 and C-7 amines 8 and 9. Key step in the process is the hydrolysis of the W-phenylacetamides 12 and 13 by means of immobilized penicillin acylase, which affords the l-amino-4,5-diketones 14 and 15, spontaneously ring closing to 1 and 2. These latter compounds form inclusion complexes with/?-cyclodextrin, as demonstrated by NMR measurements in deuterated water and FAB-MS spectra.