35241-61-3Relevant articles and documents
TASTE-MODIFYING COMPOUNDS AND USES THEREOF
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Page/Page column 11, (2021/02/19)
The present disclosure generally relates to compounds useful as taste modifiers, particularly as compounds useful for enhancing umami taste, and their use in various comestible products, such as food and beverage products.
New Efficient Eco-Friendly Supported Catalysts for the Synthesis of Amides with Antioxidant and Anti-Inflammatory Properties
Charlet, Rogatien,Da?ch, Adam,Dufrénoy, Pierrick,Ghinet, Alina,Hechelski, Marie,Jawhara, Samir,Waterlot, Christophe
, (2020/02/20)
A new environmentally friendly approach for the synthesis of idrocilamide (1), a marketed myorelaxant and anti-inflammatory agent, is reported herein. The synthetic strategy involves a solvent-free aminolysis reaction catalyzed by zinc-containing species
Trimethylphosphine-Promoted Alcoholysis of α,β-Unsaturated Imides and α,β-Unsaturated Esters
Sato, Haruka,Hosokawa, Seijiro
supporting information, p. 1343 - 1349 (2018/01/27)
α,β-Unsaturated imides and α,β-unsaturated esters were found to undergo alcoholysis in the presence of trimethylphosphine. The reaction is initiated by nucleophilic addition of trimethylphosphine to the double bond of the α,β-unsaturated carbonyl compound. Saturated imides also undergo the alcoholysis in the presence of the corresponding α,β-unsaturated imide.
