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59320-77-3

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59320-77-3 Usage

Description

8-METHYLNON-6-ENOIC ACID is a chemical compound derived from the thermal decomposition of Capsaicin, which is a naturally occurring substance found in chili peppers. It is characterized by its yellow oil appearance and has a potential carcinogenic effect. 8-METHYLNON-6-ENOIC ACID exists in two isomeric forms, with the E/Z ratio of 88/12 and 4.4/1 as determined by Nuclear Magnetic Resonance (NMR) spectroscopy.

Uses

Used in Chemical Research:
8-METHYLNON-6-ENOIC ACID is used as a research compound for studying its chemical properties and potential applications in various fields. 8-METHYLNON-6-ENOIC ACID's structure and reactivity make it a subject of interest for scientists and researchers.
Used in Pharmaceutical Industry:
8-METHYLNON-6-ENOIC ACID is used as a starting material or intermediate in the synthesis of various pharmaceutical compounds. Its unique chemical structure allows for the development of new drugs with potential therapeutic applications.
Used in Toxicology Studies:
8-METHYLNON-6-ENOIC ACID is used as a test compound in toxicology studies to evaluate its potential carcinogenic effects and to understand its impact on human health. This information is crucial for assessing the safety of related compounds and their use in various industries.
Used in Flavor and Fragrance Industry:
8-METHYLNON-6-ENOIC ACID, being a derivative of Capsaicin, may have potential applications in the flavor and fragrance industry. Its unique chemical properties could be utilized to create new and distinct scents or flavors for various products.
Used in Analytical Chemistry:
8-METHYLNON-6-ENOIC ACID can be used as a reference compound in analytical chemistry for the development and validation of new analytical methods or techniques. Its distinct chemical properties make it a valuable tool for testing and optimizing various analytical instruments and procedures.

Check Digit Verification of cas no

The CAS Registry Mumber 59320-77-3 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 5,9,3,2 and 0 respectively; the second part has 2 digits, 7 and 7 respectively.
Calculate Digit Verification of CAS Registry Number 59320-77:
(7*5)+(6*9)+(5*3)+(4*2)+(3*0)+(2*7)+(1*7)=133
133 % 10 = 3
So 59320-77-3 is a valid CAS Registry Number.
InChI:InChI=1/C10H18O2/c1-9(2)7-5-3-4-6-8-10(11)12/h5,7,9H,3-4,6,8H2,1-2H3,(H,11,12)/b7-5+

59320-77-3SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 14, 2017

Revision Date: Aug 14, 2017

1.Identification

1.1 GHS Product identifier

Product name (E)-8-methylnon-6-enoic acid

1.2 Other means of identification

Product number -
Other names 8-methylnonenoate

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only.
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:59320-77-3 SDS

59320-77-3Relevant articles and documents

Aliphatic hydroxylation and epoxidation of capsaicin by cytochrome P450 CYP505X

Migglautsch, Anna K.,Willim, Melissa,Schweda, Bettina,Glieder, Anton,Breinbauer, Rolf,Winkler, Margit

, p. 6199 - 6204 (2018/09/21)

Microbial cytochrome P450 enzymes (CYPs) are able to mimic the metabolism of human CYPs. One challenge is to identify the respective drug metabolites and to compare substrate specificities to those of the human enzymes. In this study, a class VIII self-sufficient CYP from Aspergillus fumigatus (CYP505X) and variants of this enzyme were heterologously expressed in E. coli. The substrate scope of the variants was determined using active pharmaceutical ingredients (APIs) and (hetero)cyclic compounds. Capsaicin – the active compound in chili peppers – was oxidized most efficiently (4.36 μM/min) in a whole cell mediated biotransformation. The products were isolated, purified and their structures elucidated by 1D and 2D NMR. The two major metabolites showed modifications on the lipophilic side chain. Specifically, capsaicin was hydroxylated at position 8 to give (E)-8-hydroxy-N-(4-hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide and epoxidized at the double bond to give N-(4-hydroxy-3-methoxybenzyl)-5-(3-isopropyloxiran-2-yl)-pentanamide.

A convenient transformation of 2-alkylidenecycloalkanones into alkyl-substituted bicyclo[ n.1.0]alkan-1-ols: Application to the synthesis of capsaicin

Kananovich, Dzmitry G.,Zubrytski, Dzmitry M.,Kulinkovich, Oleg G.

scheme or table, p. 1043 - 1046 (2010/06/14)

Treatment of 2-alkylidenecycloalkanones with hydrogen iodide in benzene and subsequent reaction of the obtained -iodo ketones with zinc dust in THF in the presence of chlorotrimethylsilane or titanium(IV) chlorotriisopropoxide led to exo- and endo-(n+3)-alkylbicyclo[n.1.0]alkan-1-ols in high yields. Cyclization of the intermediate -iodo ketones under these conditions proceeded in a moderate to good diastereoselectivity, and the resulted bicyclic cyclopropanols were easily separated by column chromatography over silica gel. exo-7- Isopropylbicyclo[4.1.0]heptan-1-ol obtained in this manner was efficiently employed as a key intermediate in the synthesis of capsaicin. Georg Thieme Verlag Stuttgart - New York.

A general and stereoselective synthesis of the capsaicinoids via the orthoester Claisen rearrangement

Kaga, Harumi,Goto, Kouhei,Takahashi, Tomiki,Hino, Masao,Tokuhashi, Takashi,Orito, Kazuhiko

, p. 8451 - 8470 (2007/10/03)

Capsaicin, a main pungent principle of hot pepper, and its 15 analogs have been efficiently synthesized. The key step of this synthetic scheme is the orthoester Claisen rearrangement, which transformed allylic alcohols 2A-C to (E)-alkenoates 3A-C (E/Z > 100) in a highly stereoselective manner. The subsequent carbon chain elongations on 3 based on the cyanation or the malonic acid ester synthesis afforded (E)-alkenoic acids 8, which were converted to the corresponding acid chloride and then coupled with vanillylamine to give capsaicinoids. HPLC and CE (capillary electrophoresis) analyses of these capsaicinoids were also carried out.

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