scholarly journals Flavouring Group Evaluation 53 (FGE.53): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters e

EFSA Journal ◽  
2008 ◽  
Vol 6 (5) ◽  
pp. 710 ◽  
Author(s):  
Keyword(s):  
Phenylacetic Acid ◽  
Phenethyl Alcohol ◽  
Group Evaluation ◽  
Acid Esters

Directed Iridium‐Catalyzed Hydrogen Isotope Exchange Reactions of Phenylacetic Acid Esters and Amides

2019 ◽  
Vol 25 (26) ◽  
pp. 6517-6522 ◽  
Author(s):  
Mégane Valero ◽  
Daniel Becker ◽  
Kristof Jess ◽  
Remo Weck ◽  
Jens Atzrodt ◽  
...  
Keyword(s):  
Hydrogen Isotope ◽  
Isotope Exchange ◽  
Phenylacetic Acid ◽  
Exchange Reactions ◽  
Hydrogen Isotope Exchange ◽  
Acid Esters

Catabolism of L-phenylalanine by some microorganisms of cheese origin

1984 ◽  
Vol 51 (3) ◽  
pp. 461-469 ◽  
Author(s):  
Chang-Won Lee ◽  
Jean Richard
Keyword(s):  
Phenylacetic Acid ◽  
Geotrichum Candidum ◽  
Exponential Growth Phase ◽  
Bacterial Isolates ◽  
Phenylpyruvic Acid ◽  
Brevibacterium Linens ◽  
Cheese Ripening ◽  
Phenethyl Alcohol ◽  
Yeast Strains ◽  
Camembert Cheese

SummaryThe ability of 42 microorganisms isolated from cheese, including strains of yeasts,Geotrichum candidum, Arthrobacter, Moraxellaspp.,Brevibacterium linensandStaphylococcus saprophyticusspp. to produce phenethyl alcohol (PEA) from L-phenylalanine was studied. All the yeast strains produced labelled PEA from L-[U-14C]phenylalanine. Phenylpyruvic acid was detected as an intermediate of PEA production and CO2was produced by decarboxylation of this acid. For five strains tested, the level of PEA which had accumulated in the culture at the end of exponential growth phase represented 39–52% of the L-Phe added. None ofG. candidumstrains nor bacterial isolates produced PEA from L-Phe. Strains ofMoraxellaspp. and four strains of theS. saprophyticusgroup produced phenylacetaldehyde. For three strains ofArthrobacterspp., five ofB. linensand all theMoraxella,14CO2produced from uniformly labelled L-Phe represented more than one carbon atom of the L-Phe molecule, suggesting that Phe was catabolized beyond the stage of phenylacetic acid. Production and disappearance of PEA during Camembert cheese ripening is probably related to the metabolic activity of microorganisms present at the cheese surface.

Stereoselective Synthesis of 3-azabicyclo[3,3,1]Nonan-9α-yl α-(cyclopentyl-1-ene)-α-hydroxy-α-phenylacetate Hydrochloride

2005 ◽  
Vol 2005 (5) ◽  
pp. 322-323 ◽  
Author(s):  
He Liu ◽  
Xiang-Yu Han ◽  
Bo-Hua Zhong ◽  
Ke-Liang Liu
Keyword(s):  
Mandelic Acid ◽  
Phenylacetic Acid ◽  
Stereoselective Synthesis ◽  
Enantiomeric Excess ◽  
Starting Material ◽  
Sterically Hindered ◽  
Acid Esters

The isomers of α-(cyclopentyl-1-ene)-α-hydroxy-α-phenylacetic acid esters derived from 3-azabicyclo[3,3,1]nonan-9α-ol ((R)-1 and (S)-1) were obtained in high enantiomeric excess by effective stereoselective synthesis from the chiral starting material, (S) or (R)-mandelic acid using pivaldehyde as a sterically hindered reagent

Mono- and bis(aminomethyl)phenylacetic acid esters as short-acting antiarrhythmic agents. 2

1993 ◽  
Vol 36 (17) ◽  
pp. 2494-2498 ◽  
Author(s):  
Robert J. Chorvat ◽  
Lawrence A. Black ◽  
Vasant V. Ranade ◽  
Cynthia Barcelon-Yang ◽  
David M. Stout ◽  
...  
Keyword(s):  
Phenylacetic Acid ◽  
Antiarrhythmic Agents ◽  
Short Acting ◽  
Acid Esters
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