35590-87-5

Upstream product

• 145313-30-0 (R)-2-((S)-2-Amino-3-methyl-butyrylamino)-3-phenyl-propionic acid methyl ester 
• 946414-30-8 (3R,6S)-N⁽¹⁾-p-methoxybenzyl-3-benzyl-5-methoxy-6-iso-propyl-3,6-dihydropyrazine-2-one 
• 252573-87-8 Z-Val-D-Phe-OMe 

Downstream Products

• 17498-50-9 L-valine hydrochloride 
• 28069-46-7 D-phenylalanine hydrochloride 
• 4070-48-8 L-Valine methyl ester 
• 21685-51-8 D-phenylalanine methyl ester 

Relevant academic research and scientific papers

Diastereoselective synthesis of quaternary α-amino acids from diketopiperazine templates

Sequential enolate alkylations of (S)-N(1)-methyl-5-methoxy-6-isopropyl-3, 6-dihydropyrazin-2-one and (S)-N(1)-p-methoxybenzyl-5-methoxy-6-isopropyl-3,6- dihydropyrazin-2-one proceed with excellent levels of diastereoselectivity (>90% de) affording quaternary α-amino acids in high enantiomeric excess (>98% ee) after deprotection and hydrolysis. This journal is The Royal Society of Chemistry.

Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao)

The taste compounds inducing the blood-like, metallic bitter taste sensation reported recently for a dichloromethane extract prepared from roasted cocoa nibs were identified as a series of 25 diketopiperazines by means of HPLC degustation, LC-MS/MS, and i