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Aroma threshold values |
Aroma characteristics at 1.0%. Virtually odorless |
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Taste threshold values |
Taste characteristics at 10 to 100 ppm. Intense lingering cooling. The cooling sensation builds slow but steadily and grows to a lingering cooling mouthfeel with a slightly camphoraceous and minty character. |
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Flammability and Explosibility |
Notclassified |
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Trade name |
Winsense WS-3 (Renessenz) |
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Biological Activity |
Cooling agent that is an agonist at TRPM8 receptors (EC 50 = 3.7 μ M). |
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Synthesis |
0.89 g (0.0091 mol) of polyphosphoric acid (85%) and 0.42 g (0.0091 mol) of ethanol were weighed. 0.54 g (0.0046 mol) of diethylcarbonate was added dropwise slowly while cooling in an ice bath, wherein the temperature increases slightly. After about 5 minutes, 0.5 g (0.0030 mol) of p-menthane-3-carbonitrile was added. The reaction solution was heated and stirred for 102 hours at 150°C. At the end of the reaction by GC, about 70% of desired N-Ethyl-p-menthane-3-carboxamide was formed.Fig The synthetic method 1 of N-Ethyl-p-menthane-3-carboxamide |
InChI:InChI=1/C13H25NO/c1-5-14-13(15)12-8-10(4)6-7-11(12)9(2)3/h9-12H,5-8H2,1-4H3,(H,14,15)/t10-,11+,12+/m0/s1
The present invention relates to a compo...
WS-3
| Conditions | Yield |
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p-Menthoyl-3-chlorid, entspr. Amin;
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WS-3
menthanecarboxylic acid
| Conditions | Yield |
|---|---|
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With
sulfuric acid; water; sodium nitrite;
at 75 ℃;
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61% |
menthanecarboxylic acid
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