Angelic Acid - Moligand™,10mM in DMSO , CAS No.565-63-9

CAS: 565-63-9 Cat. No.: A424786 Fórmula: C₅H₈O₂ Peso molecular: 100.12 Beilstein Registry Number: 2(4)1551 Número CE: 209-284-2

GRADE & PURITY Moligand™, 10mM in DMSO

Synonyms

HY-N6929 | LMFA01020029 | UNII-54U4ZPB36F | 2-Methyl-(2Z)-2-butenoic acid | 2-methyl-2Z-butenoic acid | AMY19230 | (2Z)-2-Methyl-2-butenoic acid | 2-Butenoic acid, 2-methyl-, (Z)- | Angelikasaeure | cis-alpha,beta-dimethylacrylic acid | (Z)-2-methylbut-2-

Storage

Store at -80°C

Shipped In

Dry ice packs + Cold packs

Specifications

Sinónimos

HY-N6929 | LMFA01020029 | UNII-54U4ZPB36F | 2-Methyl-(2Z)-2-butenoic acid | 2-methyl-2Z-butenoic acid | AMY19230 | (2Z)-2-Methyl-2-butenoic acid | 2-Butenoic acid, 2-methyl-, (Z)- | Angelikasaeure | cis-alpha,beta-dimethylacrylic acid | (Z)-2-methylbut-2-

Especificações e pureza

Moligand™,10mM in DMSO

Condições de armazenamento de armazenamento

Store at -80°C

Enviado em

Dry ice packs + Cold packs

Este produto requer transporte de cadeia fria. Serviços terrestres e outros serviços econômicos não estão disponíveis.

Grau

Moligand™

Nomes e identificadores

• Pubchem Sid: 528771837
• Sorrisos canónicos: CC=C(C)C(=O)O
• IUPAC Name: (Z)-2-methylbut-2-enoic acid
• InChIKey: UIERETOOQGIECD-ARJAWSKDSA-N
• INCHI: 1S/C5H8O2/c1-3-4(2)5(6)7/h3H,1-2H3,(H,6,7)/b4-3-
• SMILES isoméricas: C/C=C(/C)\C(=O)O
• Peso molecular: 100.12
• Beilstein: 2(4)1551
• Reaxy-Rn: 8541120
• Reaxys-RN_link_address: https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=8541120&ln=

Taxonomic Classification

Taxonomy Tree

• Kingdom Organic compounds
  • Superclass Lipids and lipid-like molecules
    • Classe Fatty Acyls
      • Subclass Fatty acids and conjugates
        • Level5 Branched fatty acids
          • Level6 Methyl-branched fatty acids

• Kingdom: Organic compounds
• Superclass: Lipids and lipid-like molecules
• Classe: Fatty Acyls
• Subclass: Fatty acids and conjugates
• Intermediate Tree Nodes: Branched fatty acids
• Direct Parent: Methyl-branched fatty acids
• Alternative Parents: Unsaturated fatty acids Monocarboxylic acids and derivatives Carboxylic acids Organic oxides Hydrocarbon derivatives Carbonyl compounds
• Molecular Framework: Aliphatic acyclic compounds
• Substituents: Methyl-branched fatty acid - Unsaturated fatty acid - Monocarboxylic acid or derivatives - Carboxylic acid - Carboxylic acid derivative - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Carbonyl group - Aliphatic acyclic compound
• Descrição: This compound belongs to the class of organic compounds known as methyl-branched fatty acids. These are fatty acids with an acyl chain that has a methyl branch. Usually, they are saturated and contain only one or more methyl group. However, branches other than methyl may be present.
• External Descriptors: Branched fatty acids

Data sources

1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61.

DOI: 10.1186/s13321-016-0174-y

Mecanismos de ação

Propriedades químicas e físicas

• Sensibilidade: Heat & Light sensitive
• Ponto de ebulição (°C): 96 °C/12 mmHg
• Ponto de fusão (°C): 44 °C
• Peso molecular: 100.120 g/mol
• XLogP3: 1.000
• Hydrogen Bond Donor Count: 1
• Hydrogen Bond Acceptor Count: 2
• Rotatable Bond Count: 1
• Exact Mass: 100.052 Da
• Monoisotopic Mass: 100.052 Da
• Topological Polar Surface Area: 37.300 Ų
• Heavy Atom Count: 7
• Formal Charge: 0
• Complexity: 103.000
• Isotope Atom Count: 0
• Defined Atom Stereocenter Count: 0
• Undefined Atom Stereocenter Count: 0
• Defined Bond Stereocenter Count: 1
• Undefined Bond Stereocenter Count: 0
• The total count of all stereochemical bonds: 1
• Covalently-Bonded Unit Count: 1

Referências

1. Zhuoxuan Han, Shuqi Wang, Haitao Chen, Jie Sun, Ning Zhang, Huiying Zhang.  (2025)  Studies on Key Aroma-Active Compounds in Three Traditional Douchi by Sensory-Directed Flavour Analysis.  FLAVOUR AND FRAGRANCE JOURNAL,      [PMID:] [10.1002/ffj.3873]