612820-01-6

Basic information

• Product Name: (2S,4S)-1-TERT-BUTYL 2-METHYL 4-BENZYL-5-OXOPYRROLIDINE-1,2-DICARBOXYLATE
• Synonyms: (2S,4S)-1-TERT-BUTYL 2-METHYL 4-BENZYL-5-OXOPYRROLIDINE-1,2-DICARBOXYLATE;(2S,4S)-1-tert-butyl 2-Methyl 4-phenoxypyrrolidine-1,2-dicarboxylate;(2S,4R)-5-Oxo-4-(phenylmethyl)-1,2-pyrrolidinedicarboxylic acid 1-(1,1-dimethylethyl) 2-methyl ester;(2S,4R)-1-tert-butyl 2-methyl 4-phenoxypyrrolidine-1,2-dicarboxylate
• CAS NO: 612820-01-6
• Molecular Formula: C₁₈H₂₃NO₅
• Molecular Weight: 333.382
• Mol File: 612820-01-6.mol
• Article Data: 2

Chemical Properties

• Melting Point: 98-99℃
• Appearance: /
• CAS DataBase Reference: (2S,4S)-1-TERT-BUTYL 2-METHYL 4-BENZYL-5-OXOPYRROLIDINE-1,2-DICARBOXYLATE(CAS DataBase Reference)
• NIST Chemistry Reference: (2S,4S)-1-TERT-BUTYL 2-METHYL 4-BENZYL-5-OXOPYRROLIDINE-1,2-DICARBOXYLATE(612820-01-6)
• EPA Substance Registry System: (2S,4S)-1-TERT-BUTYL 2-METHYL 4-BENZYL-5-OXOPYRROLIDINE-1,2-DICARBOXYLATE(612820-01-6)

Safety Data

• Hazardous Substances Data: 612820-01-6(Hazardous Substances Data)

Usage

General Description

The chemical (2S,4S)-1-tert-butyl 2-methyl 4-benzyl-5-oxopyrrolidine-1,2-dicarboxylate is a compound with a complex molecular structure. It belongs to the class of pyrrolidine compounds and contains a tert-butyl group, a methyl group, and a benzyl group. It is derived from the dicarboxylic acid and has a molecular formula of C19H23NO5. This chemical may have potential applications in pharmaceuticals or other industries, but its specific uses and properties would require further investigation and research.

Upstream product

• 4931-66-2 methyl (S)-pyroglutamate 
• 24424-99-5 di-tert-butyl dicarbonate 
• 100-39-0 benzyl bromide 
• 108963-96-8 (S)-1-tert-butoxycarbonyl-5-methoxycarbonyl-pyrrolidin-2-one 

Downstream Products

• 612820-04-9 (2S,4R,5S)-4-benzyl-5-cis-propenylpyrrolidine-1,2-dicarboxylic acid 1-tert-butyl ester 2-methyl ester 
• 612820-11-8 (2S,4R,5S)-5-allyl-4-benzylpyrrolidine-1,2-dicarboxylic acid 1-tert-butyl ester 2-methyl ester 
• 612820-16-3 (2S,4R,5S)-5-allyl-4-benzyl-1-but-3-enoylpyrrolidine-2-carboxylic acid methyl ester 
• 612820-06-1 (2S,4R,5S)-4-benzyl-1-but-3-enoyl-5-cis-propenylpyrrolidine-2-carboxylic acid methyl ester 
• 612820-14-1 (2S,4R,5S)-1-acryloyl-5-allyl-4-benzylpyrrolidine-2-carboxylic acid methyl ester 
• 612820-08-3 (1R,3S,9S)-1-benzyl-5-oxo-1,2,3,5,6,8a-hexahydroindolizine-3-carboxylic acid methyl ester 
• 129446-70-4 (2S,4R)-2-amino-4-benzyl pentanedioic acid 

Relevant articles and documents

Monatin, its stereoisomers and derivatives: Modeling the sweet taste chemoreception mechanism

The sweet natural compound monatin 1 has two stereogenic centers, and the 2S,4S absolute configuration has been attributed previously to the natural isomer. Among the four stereoisomers of monatin, three of them, particularly the 2R,4R isomer, tastes intensely sweet. The conformations of the four compounds have been studied by means of molecular modelling techniques. Both the diastereoisomeric forms show strong intramolecular hydrogen bonds which involve different functional groups and give rise to two different minimum energy conformations. The tertiary alcohol group in monatin seems to be indirectly involved in the generation of the taste, acting as an important contraint in generating the active conformation. The most important glucophores have been identified in the terminal -NH3+ and -COO - groups and in the indole ring by comparison with known topological models of sweet compounds and through the synthesis of appropriate derivatives in which some of these groups are lacking or modified. The relative affinity of each stereoisomer for its putative sweet taste receptor has been estimated semi-quantitatively with the pseudoreceptor modelling technique. The predicted activity calculated with this technique is in good agreement with the experimental data and explains why the 2R,4R isomer (and not the natural 2S,4S isomer) is the sweetest of the series. Wiley-VCH Verlag GmbH & Co. KGaA, 69451 Weinheim, Germany, 2005.