Determine the necessary mass, volume, or concentration for preparing a solution.
≥97%(T) for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Room temperature Ships Normal Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 20 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
| Pubchem Sid | 488189413 |
|---|---|
| Pubchem Sid Url | https://pubchem.ncbi.nlm.nih.gov/substance/488189413 |
| Canonical Smiles | CCC(C(=O)O)NC(=O)C |
| IUPAC Name | 2-acetamidobutanoic acid |
| InChIKey | WZVZUKROCHDMDT-UHFFFAOYSA-N |
| INCHI | 1S/C6H11NO3/c1-3-5(6(9)10)7-4(2)8/h5H,3H2,1-2H3,(H,7,8)(H,9,10) |
| Isomeric SMILES | CCC(C(=O)O)NC(=O)C |
| Molecular Weight | 145.16 |
| Reaxy-Rn | 1723912 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1723912&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →Taxonomy Tree
| Kingdom | Organic compounds |
|---|---|
| Superclass | Organic acids and derivatives |
| Class | Carboxylic acids and derivatives |
| Subclass | Amino acids, peptides, and analogues |
| Intermediate Tree Nodes | Amino acids and derivatives - Alpha amino acids and derivatives - N-acyl-alpha amino acids and derivatives |
| Direct Parent | N-acyl-alpha amino acids |
| Alternative Parents | Fatty acids and conjugates Acetamides Secondary carboxylic acid amides Monocarboxylic acids and derivatives Carboxylic acids Organopnictogen compounds Organonitrogen compounds Organic oxides Hydrocarbon derivatives Carbonyl compounds |
| Molecular Framework | Aliphatic acyclic compounds |
| Substituents | N-acyl-alpha-amino acid - Fatty acid - Acetamide - Carboxamide group - Secondary carboxylic acid amide - Carboxylic acid - Monocarboxylic acid or derivatives - Organopnictogen compound - Organooxygen compound - Organonitrogen compound - Organic oxygen compound - Carbonyl group - Organic nitrogen compound - Organic oxide - Hydrocarbon derivative - Aliphatic acyclic compound |
| Description | This compound belongs to the class of organic compounds known as n-acyl-alpha amino acids. These are compounds containing an alpha amino acid which bears an acyl group at its terminal nitrogen atom. |
| External Descriptors | Not available |
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
| Certificate of Analysis | Jun 11, 2025 | N159750 | |
| Certificate of Analysis | Jun 11, 2025 | N159750 | |
| Certificate of Analysis | Jun 11, 2025 | N159750 | |
| Certificate of Analysis | Jun 11, 2025 | N159750 |
| Solubility | Slightly soluble in water |
|---|---|
| Melt Point(°C) | 130.0 to 134.0 °C |
| Molecular Weight | 145.160 g/mol |
| XLogP3 | -0.500 |
| Hydrogen Bond Donor Count | 2 |
| Hydrogen Bond Acceptor Count | 3 |
| Rotatable Bond Count | 3 |
| Exact Mass | 145.074 Da |
| Monoisotopic Mass | 145.074 Da |
| Topological Polar Surface Area | 66.400 Ų |
| Heavy Atom Count | 10 |
| Formal Charge | 0 |
| Complexity | 144.000 |
| Isotope Atom Count | 0 |
| Defined Atom Stereocenter Count | 0 |
| Undefined Atom Stereocenter Count | 1 |
| Defined Bond Stereocenter Count | 0 |
| Undefined Bond Stereocenter Count | 0 |
| The total count of all stereochemical bonds | 0 |
| Covalently-Bonded Unit Count | 1 |
| 1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, [PMID:38225154] [10.1016/j.foodres.2023.113756] |
| 2. Dongpeng Wang, Yan Dong, Ying Xie, Yangxin Xiao, Chang Ke, Kun Shi, Zhongshi Zhou, Jiyuan Tu, Linghang Qu, Yanju Liu. (2023) Atractylodes lancea Rhizome Polysaccharide Alleviates Immunosuppression and Intestinal Mucosal Injury in Mice Treated with Cyclophosphamide. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:37861444] [10.1021/acs.jafc.3c05173] |
| 3. Taixiang Gao, Hongxiong Zhang, Qinqing Li, Feng Zhao, Nan Wang, Wenbin He, Junlong Zhang, Rui Wang. (2023) Fuzi decoction treats chronic heart failure by regulating the gut microbiota, increasing the short-chain fatty acid levels and improving metabolic disorders. JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS, [PMID:37696191] [10.1016/j.jpba.2023.115693] |
| 4. Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan, Huifang Tang. (2023) Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches. FOOD CHEMISTRY, [PMID:37247603] [10.1016/j.foodchem.2023.136429] |
| 5. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang. (2022) Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS. Foods, 11 (24): (3997). [PMID:36553738] [10.3390/foods11243997] |
| 6. Yaling Huang, Junwen Wan, Min Sun, Tao Feng, Qian Liu, Shiqing Song, Xiaoming Zhang, Chi-Tang Ho. (2022) Flavor profile disclosure of Chinese steamed breads (CSBs) by sensomics approach. Food Bioscience, [PMID:] [10.1016/j.fbio.2022.102198] |
| 7. Wenjing Huang, Shimao Fang, Jing Wang, Chao Zhuo, Yonghua Luo, Yilei Yu, Luqing Li, Yujie Wang, Wei-Wei Deng, Jingming Ning. (2022) Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea. FOOD CHEMISTRY, [PMID:35777211] [10.1016/j.foodchem.2022.133549] |
| 8. Kun-Ping Li, Min Yuan, Yong-Lin Wu, Miguel Pineda, Chu-Mei Zhang, Yan-Fen Chen, Zhi-quan Chen, Xiang-Lu Rong, Jeremy E. Turnbull, Jiao Guo. (2022) A High-Fat High-Fructose Diet Dysregulates the Homeostatic Crosstalk Between Gut Microbiome, Metabolome, and Immunity in an Experimental Model of Obesity. MOLECULAR NUTRITION & FOOD RESEARCH, 66 (7): (2100950). [PMID:35072983] [10.1002/mnfr.202100950] |
| 9. Shiqing Song, Feiting Zheng, Xiaoyan Tian, Tao Feng, Lingyun Yao, Min Sun, Lei Shi. (2022) Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation. MOLECULES, 27 (2): (352). [PMID:35056666] [10.3390/molecules27020352] |
| 10. Shasha Qi, Peng Wang, Ping Zhan, Honglei Tian. (2021) Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification. FOOD CHEMISTRY, [PMID:34543928] [10.1016/j.foodchem.2021.131111] |
| 11. Zhuolin Wang, Qing Xiao, Jinda Zhuang, Tao Feng, Chi-Tang Ho, Shiqing Song. (2019) Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:31833769] [10.1021/acs.jafc.9b06751] |
| 12. Dandan Pu, Huiying Zhang, Yuyu Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen. (2019) Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 43 (5): (e13933). [PMID:] [10.1111/jfpp.13933] |
| 13. Xianli Gao, Junke Zhang, Joe M. Regenstein, Yiyun Yin, Cunshan Zhou. (2017) Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment. FOOD RESEARCH INTERNATIONAL, [PMID:29579914] [10.1016/j.foodres.2017.12.063] |
| 14. Jin-Lin Li, Zong-Cai Tu, Lu Zhang, De-Rong Lin, Xiao-Mei Sha, Kai Zeng, Hui Wang, Juan-Juan Pang, Ping-Ping Tang. (2016) Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus) Soup Cooked Using a Traditional Chinese Method by GC–MS. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 41 (4): (e12995). [PMID:] [10.1111/jfpp.12995] |
| 15. Yuanbang Xie, Huabin Xing, Qiwei Yang, Zongbi Bao, Baogen Su, Qilong Ren. (2015) Aqueous Biphasic System Containing Long Chain Anion-Functionalized Ionic Liquids for High-Performance Extraction. ACS Sustainable Chemistry & Engineering, [PMID:] [10.1021/acssuschemeng.5b01068] |
| 16. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2014) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, [PMID:25148982] [10.1016/j.foodchem.2014.06.057] |
| 17. Chunping Li, Jiajia Wu, Yan Li, Zhiyuan Dai. (2013) Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 48 (11): (2429-2437). [PMID:] [10.1111/ijfs.12254] |
| 18. Qianle Ren, Yuling Li, Mingmei Duan, Jinjun Li, Fangshu Shi, Yun Zhou, Wanjing Hu, Junfu Mao, Xiaoqiong Li. (2025) In vitro modeling of feline gut fermentation: a comprehensive analysis of fecal microbiota and metabolic activity. Frontiers in Microbiology, [PMID:39944651] [10.3389/fmicb.2025.1515865] |
| 19. Ziming Xie, Dequan Zeng, Jingwen Wang, Mouming Zhao, Yunzi Feng. (2023) Dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry (GC-MS) for the determination of soy sauce aroma compounds. FOOD CONTROL, [PMID:] [10.1016/j.foodcont.2023.109838] |
| 20. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao. (2013) Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. FOOD CHEMISTRY, [PMID:24128458] [10.1016/j.foodchem.2013.07.072] |