L-Phenylalanine, N-(3,3-dimethylbutyl)-L–aspartyl-, 2-methyl ester (CAS 165450-17-9) — Sweet N/A Note Fragrance Ingredient
L-Phenylalanine, N-(3,3-dimethylbutyl)-L-_-aspartyl-, 2-methyl ester
CAS 165450-17-9
What Is L-Phenylalanine, N-(3,3-dimethylbutyl)-L-_-aspartyl-, 2-methyl ester?
L-Phenylalanine, N-(3,3-dimethylbutyl)-L-α-aspartyl-, 2-methyl ester is a synthetic sweetener derivative encountered in sugar-free foods, chewing gums, and pharmaceuticals. It provides sweetness without calories, making it popular in diet products. This compound matters because it offers an alternative to sugar for diabetics and those managing calorie intake, though its synthetic nature and metabolic pathways warrant awareness.
Safety Profile
USE WITH AWARENESSWhat Does L-Phenylalanine, N-(3,3-dimethylbutyl)-L-_-aspartyl-, 2-methyl ester Smell Like?
This synthetic compound is primarily known for its sweet taste rather than a distinct odor. In high concentrations, it may present a faint, clean, slightly chemical sweetness reminiscent of aspartame. The odor profile is minimal, with no significant top, heart, or base evolution, making it more functional than aromatic in fragrance applications.
2D Molecular Structure
SMILES: COC(=O)[C@H](CC1=CC=CC=C1)NC(=O)[C@H](CC(O)=O)NCCC(C)(C)C
Chemistry, Properties & Perfumer Guide
The Chemistry
L-Phenylalanine, N-(3,3-dimethylbutyl)-L-α-aspartyl-, 2-methyl ester is a modified amino acid derivative, structurally related to aspartame. It is synthesized through esterification and alkylation of phenylalanine and aspartic acid derivatives. This compound is chiral, with the L-configuration being biologically active. Its sweetness potency is attributed to the specific spatial arrangement of functional groups that interact with taste receptors.
Physical & Chemical Properties
| Molecular Weight | N/A |
|---|---|
| Boiling Point | N/A |
| Melting Point | N/A |
Perfumer Guide
| Application | Typical % | Range | Notes |
|---|---|---|---|
| Food Additive | 0.01-0.1% | Up to 0.5% | Sweetening agent |
| Pharmaceuticals | 0.05-0.2% | Up to 0.3% | Flavor masking |
Classic Accords
Tip: Primarily used as a sweetening agent rather than a fragrance component.
Alternatives & Comparisons
A more commonly used artificial sweetener with similar properties but different metabolic pathways.
A chlorinated sugar derivative offering higher sweetness intensity and heat stability.
Safety, Regulatory & Sustainability
⚠ Regulatory Disclaimer
General reference only. Consult current IFRA Standards Library before formulating.
IFRA Status
Not restricted by IFRA as it is primarily a food additive.
RIFM Assessment
No specific RIFM assessment as it is not a fragrance ingredient.
Sustainability
As a synthetic compound, its production relies on petrochemical feedstocks. While energy-intensive, it requires smaller quantities than natural sweeteners. Proper disposal is important to prevent environmental contamination due to its persistent nature.
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References
- PubChem Compound Summary for CID N/A PubChem
- EFSA Panel on Food Additives (Year). Safety assessment. EFSA Journal. EFSA
Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.
Report a data errorIngredient Data Sheet
CAS 165450-17-9Physical Properties
| Molecular Weight | 378.5 g/mol🔬 PubChem |
| LogP (Octanol-Water) | -0.1🔬 PubChem |
| Boiling Point | 289 °C🔬 EPA CompTox |
| Vapor Pressure | 0 mmHg @ 25°C📊 OPERA |
| Flash Point | 295.7 °C🔬 EPA CompTox |
| log Kp (skin permeability) | -5.08💻 Calculated |
| SMILES | CC(C)(C)CCNC(CC(=O)O)C(=O)NC(CC1=CC=CC=C1)C(=O)OC🔬 PubChem |
Volatility & Performance
| Fragrance Note | Base💻 Calculated |
Odor & Flavor
| Functional Groups | esteretheraromaticamine💻 RDKit |
| Neotame is odorless and has an intense, sweet taste. It is 7,000 to 13,000 times sweeter than sucrose, depending on the food matrix. Normal metabolic processes convert neotame to de-esterified neotame and methanol. Based on its metabolism and extremely low use levels, neotame provides no calories. The stability of neotame is affected by moisture, pH and temperature.📖 Fenaroli | |
Physical data: PubChem (NIH/NLM), U.S. EPA CompTox Dashboard, EPA OPERA models, RDKit. Odor & flavor: Arctander (Perfume & Flavor Chemicals), Fenaroli's Handbook of Flavor Ingredients, Leffingwell. Thresholds: van Gemert (Compilations of Odour Threshold Values). Regulatory: IFRA Standards 51st, FEMA GRAS. Trade names: Surburg (Common Fragrance & Flavor Materials). All data compiled and cross-referenced for perfumertools.com.
Physicochemical Properties
DTXSID: DTXSID50167950
Physical Properties
| Molecular Weight | 378.469 g/mol🔬 EPA CompTox |
| Density | 1.136 g/cm^3📊 OPERA |
| Boiling Point | 427.301 °C📊 OPERA |
| Melting Point | 81.25 °C🔬 EPA CTX |
| Flash Point | 307.936 °C📊 OPERA |
| Refractive Index | 1.522 Dimensionless📊 OPERA |
| Molar Volume | 333.993 cm^3/mol📊 OPERA |
Partition & Solubility
| LogP (Octanol-Water) | 2.212 Log10 unitless📊 OPERA |
| LogD (pH 5.5) | 0.988 Log10 unitless📊 OPERA |
| LogD (pH 7.4) | 0.928 Log10 unitless📊 OPERA |
| LogKoa (Octanol-Air) | 9.32 Log10 unitless📊 OPERA |
| Water Solubility | 0.01 mol/L📊 OPERA |
| Henry's Law Constant | 0 atm-m3/mole📊 OPERA |
Transport Properties
| Vapor Pressure | 0 mmHg📊 OPERA |
| Viscosity | 150.423 cP📊 OPERA |
| Surface Tension | 43.684 dyn/cm📊 OPERA |
| Thermal Conductivity | 165.522 mW/(m*K)📊 OPERA |
Molecular Descriptors
| Topological Polar Surface Area | 104.73 Ų💻 Computed |
| H-Bond Donors | 3 count💻 Computed |
| H-Bond Acceptors | 5 count💻 Computed |
| Rotatable Bonds | 10 count💻 Computed |
| Aromatic Rings | 1 count💻 Computed |
| Molar Refractivity | 101.838 cm^3/mol📊 OPERA |
| Polarizability | 40.372 Å^3📊 OPERA |
Data Sources:
🔬 EPA Experimental data from U.S. EPA CompTox Chemicals Dashboard & CTX APIs. 📊 OPERA Predicted using EPA's OPERA QSAR models. 💻 Computed Calculated from SMILES using RDKit.
