94-98-4

Usage

Chemical Properties

clear light yellow liquid

InChI:InChI=1/C9H13N/c1-7-3-4-9(6-10)8(2)5-7/h3-5H,6,10H2,1-2H3/p+1

Upstream product

• 21789-36-6 2,4-dimethylbenzonitrile 
• 64-17-5 ethanol 
• 874014-36-5 N-(2,4-dimethyl-benzyl)-phthalimide 

Downstream Products

• 100722-94-9 5-oxo-L-proline-(2,4-dimethyl-benzylamide) 
• 1421-56-3 N-(2,4-dimethyl-benzyl)-2-morpholin-4-yl-acetamide 
• 132467-24-4 3-(2,4-dimethyl-benzyl)-2-phenyl-thiazolidin-4-one 
• 109934-37-4 3-(2,4-dimethyl-benzyl)-2-(4-methoxy-phenyl)-thiazolidin-4-one 
• 80554-85-4 N-(2,4-Dimethyl-benzyl)-2-(1H-indol-3-yl)-2-oxo-acetamide 
• 80554-82-1 N-(2,4-Dimethyl-benzyl)-2-(2-methyl-1H-indol-3-yl)-2-oxo-acetamide 
• 157840-50-1 N₂-(2,4-dimethylbenzyl)-5-nitropyridine-2,6-diamine 
• 86427-33-0 3-<1-(2,4-dimethylbenzyl)-3-chloro-2-oxo-azetidinyl>indole 
• 52501-74-3 3-(2,4-dimethyl-benzyl)-2-thiazol-2-ylimino-thiazolidin-4-one 
• 721960-40-3 5-chloro-2-(2,4-dimethylbenzyl)-4H-isoquinoline-1,3-dione 
• 439151-71-0 N-Boc 1-[[(2,4-dimethylphenyl)methyl]amino]methylcyclopentylamine 
• 581812-17-1 N-(2,4-dimethylbenzyl)-2-(5-isoquinolinyl)propanamide 
• 36457-54-2 2,4-(CH₃)2C₆H₃CH₂N(H)SO₂CF₃ 
• 554-68-7 triethylamine hydrochloride 

Relevant academic research and scientific papers

Comestible compositions comprising high potency savory flavorants, and processes for producing them

The present invention relates to the use of certain high potency savory (“umami”) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

PYRROLOY2,3-c¨PYRIDINE COMPOUND, PROCESS FOR PRODUCING THE SAME, AND USE

Provision of a compound having a superior proton pump action, which shows an antiulcer activity and the like after conversion to an in vivo proton pump inhibitor, a production method thereof and use thereof. A pyrrolo[2,3-c]pyridine compound represented by the formula: wherein each symbol is as defined in the specification.

Novel flavors, flavor modifiers, tastants, taste enhancers, umami or sweet tastants, and/or enhancers and use thereof

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.

2-aminobenzoxazole derivatives and combinatorial libraries thereof

The present invention relates to novel 2-aminobenzoxazole derivative compounds of the following formula: wherein R1 to R4 and Z have the meanings provided herein. The invention further relates to combinatorial libraries containing two or more such compounds, as well as methods of preparing 2-aminobenzoxazole derivative compounds.

Method for preparing aromatic secondary amino compound

Disclosed are (1) a method for preparing an aromatic secondary amino compound which comprises reacting an N-cyclohexylideneamino compound in the presence of a hydrogen moving catalyst and a hydrogen acceptor by the use of a sulfur-free polar solvent and/or a cocatalyst, and (2) a method for preparing an aromatic secondary amino compound which comprises reacting cyclohexanone or a nucleus-substituted cyclohexanone, an amine and a nitro compound corresponding to the amine in a sulfur-free polar solvent in the presence of a hydrogen moving catalyst, a cocatalyst being added or not added. In a further aspect, a method is provided for the preparation of aminodiphenylamine by reacting phenylenediamine and cyclohexanone in the presence of a hydrogen transfer catalyst in a sulfur-free polar solvent while using nitroaniline as a hydrogen acceptor.

Method for preparing aromatic secondary amino compound

Disclosed are (1) a method for preparing an aromatic secondary amino compound which comprises reacting an N-cyclohexylideneamino compound in the presence of a hydrogen moving catalyst and a hydrogen acceptor by the use of a sulfur-free polar solvent and/or a cocatalyst, and (2) a method for preparing an aromatic secondary amino compound which comprises reacting cyclohexanone or a nucleus-substituted cyclohexanone, an amine and a nitro compound corresponding to the amine in a sulfur-free polar solvent in the presence of a hydrogen moving catalyst, a cocatalyst being added or not added.