N-Ethyl-DL-glutamine
DL-Theanine
CAS: 34271-54-0
Molecular Formula: C7H14N2O3
N-Ethyl-DL-glutamine - Names and Identifiers
| Name | DL-Theanine |
| Synonyms | H-DL-The-OH DL-THEANINE DL-Theanine N-ethylglutamine N-Ethyl-L-glutamine N-Ethyl-DL-glutamine 2-Amino-4-(ethylcarbamoyl)butanoic acid 2-amino-5-(ethylamino)-5-oxopentanoic acid 5-amino-2-(ethylamino)-5-oxopentanoic acid |
| CAS | 34271-54-0 |
| InChI | InChI=1/C7H14N2O3/c1-2-9-6(10)4-3-5(8)7(11)12/h5H,2-4,8H2,1H3,(H,9,10)(H,11,12) |
N-Ethyl-DL-glutamine - Physico-chemical Properties
| Molecular Formula | C7H14N2O3 |
| Molar Mass | 174.2 |
| Density | 1.171±0.06 g/cm3(Predicted) |
| Melting Point | 200 °C |
| Boling Point | 430.2±40.0 °C(Predicted) |
| Flash Point | 214°C |
| Solubility | Water (Sparingly) |
| Vapor Presure | 1.32E-08mmHg at 25°C |
| Appearance | Solid |
| Color | White to Off-White |
| pKa | 2.24±0.10(Predicted) |
| Storage Condition | 2-8°C |
| Refractive Index | 1.492 |
| Physical and Chemical Properties | Traits theanine is a unique free amino acid in tea, theanine is glutamic acid gamma-ethyl amide, sweet. The content of theanine varies with the variety and position of tea. Theanine is present in dry tea at 1-2% by weight. theanine in the chemical structure and the brain active substance glutamine, glutamic acid similar, is the main component of the growth in the tea. Theanine content is about 1 ~ 2% of the new tea, and its content decreases with the fermentation process. |
| Use | Used as a flavoring agent |
N-Ethyl-DL-glutamine - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 43 - May cause sensitization by skin contact |
| Safety Description | S28 - After contact with skin, wash immediately with plenty of soap-suds. S36/37 - Wear suitable protective clothing and gloves. |
N-Ethyl-DL-glutamine - Reference
| Reference Show more | 1. [IF=7.514] Xiangyang Guo et al."Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes."Food Chem. 2018 Oct;263:18 2. [IF=7.514] Xiangyang Guo et al."Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea."Food Chem. 2019 May;280:73 3. [IF=5.279] Jie Zhou et al."LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea."J Agr Food Chem. 2019;67(19):5405–5412 4. [IF=7.514] Yinyin Liao et al."Visualized analysis of within-tissue spatial distribution of specialized metabolites in tea (Camellia sinensis) using desorption electrospray ionization imaging mass spectrometry."Food Chem. 2019 Sep;292:204 5. [IF=7.514] Huijun Wang et al."Untargeted metabolomics coupled with chemometrics approach for Xinyang Maojian green tea with cultivar, elevation and processing variations."Food Chem. 2021 Aug;352:129359 6. [IF=7.514] Xiangyang Guo et al."Effect of the roasting degree on flavor quality of large-leaf yellow tea."Food Chem. 2021 Jun;347:129016 7. [IF=5.279] Hui Li et al."Relationship between Secondary Metabolism and miRNA for Important Flavor Compounds in Different Tissues of Tea Plant (Camellia sinensis) As Revealed by Genome-Wide miRNA Analysis."J Agr Food Chem. 2021;69(6):2001–2012 8. [IF=4.546] Hui Bai et al."L-Theanine Reduced the Development of Knee Osteoarthritis in Rats via Its Anti-Inflammation and Anti-Matrix Degradation Actions: In Vivo and In Vitro Study."Nutrients. 2020 Jul;12(7):1988 9. [IF=4.196] Zhou Ziwen et al."K solubilizing bacteria (Bacillus) promote theanine synthesis in tea roots (Camellia sinensis) by activating CsTSI activity."Tree Physiol. 2022 Mar;: 10. [IF=4.411] Shuang Mei et al."The Physiology of Postharvest Tea (Camellia sinensis) Leaves, According to Metabolic Phenotypes and Gene Expression Analysis."Molecules. 2022 Jan;27(5):1708 11. [IF=5.396] Chunyin Qin et al."Comparison on the chemical composition, antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion."Food & Function. 2022 Apr;: |
N-Ethyl-DL-glutamine - Reference Information
| introduction | DL-theanine is a mixture of L-theanine and D-theanine. Tea is rich in a variety of amino acids, of which L-theanine (L-thiamine) has edible and health functions, which is beneficial to human body, while free D-theanine has more side effects on human body. |
| use | as flavoring agent |
Last Update：2024-04-10 22:40:09
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