851669-34-6Relevant academic research and scientific papers
Ligand-free Ni-catalyzed reductive cleavage of inert carbon - Sulfur bonds
Barbero, Nekane,Martin, Ruben
, p. 796 - 799 (2012/04/23)
A catalytic reductive cleavage of C(sp2) - and C(sp3) - SMe bonds under ligandless conditions is presented. The method is characterized by its wide scope and high chemoselectivity profile including challenging substrate combinations, allowing the design of orthogonal and site-selectivity approaches.
Novel flavors, flavor modifiers, tastants, taste enhancers, umami or sweet tastants, and/or enhancers and use thereof
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Page/Page column 43, (2008/06/13)
The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.
