γ-Glu-Phe (Standard)
Based on 1 Customer Validation
γ-Glu-Phe (Standard) (H-γ-Glu-Phe-OH (Standard)) is the analytical standard of γ-Glu-Phe (HY-101399). This product is intended for research and analytical applications. γ-Glu-Phe is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth.
For research use only. We do not sell to patients.
- Purity : 99.81%
- CAS No.: 7432-24-8
- Formula: C14H18N2O5
- Molecular Weight:294.30
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Storage:
Please store the product under the recommended conditions in the Certificate of Analysis.
To place orders, for customer services and technical support, please contact: MedChemExpress USA
Tel: 609-228-6898 E-mail: [email protected] [email protected]
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Product Information
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Chemical Information
- Purity & Documentation
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Help & FAQs
Product Information
Information
Application
The compound is the grade of analytical standard, which is the reference standard supplied assay. It is commonly used in qualitative, quantitative and methodological research experiments in HPLC, GC and MS.
Chemical Information
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CAS No. 7432-24-8
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Appearance Solid
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Molecular Weight 294.30
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Formula C14H18N2O5
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Color White to off-white
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SMILES
OC([C@@H](NC(CC[C@H](N)C(O)=O)=O)CC1=CC=CC=C1)=O
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Synonyms
H-γ-Glu-Phe-OH (Standard); γ-Glutamylphenylalanine (Standard)
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Structure Classification
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Initial Source
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Shipping
Room temperature in continental US; may vary elsewhere.
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Storage
Please store the product under the recommended conditions in the Certificate of Analysis.
Purity & Documentation
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SDS (252 KB)
- English - EN (252 KB)
- Français - FR (252 KB)
- Deutsch - DE (252 KB)
- Norwegian - NO (252 KB)
- Español - ES (252 KB)
- Swedish - SV (252 KB)
- Italian - IT (252 KB)
- Korean - KR (252 KB)
- Portuguese - PT (252 KB)
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Handling Instructions (2659 KB)
References
[1]. Zhao CJ, et al. Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri. J Agric Food Chem. 2016 Oct 12;64(40):7561-7568. [Content Brief]
[3]. Yang J, et al. Synthesis and Sensory Characteristics of Kokumi γ-[Glu]n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst. J Agric Food Chem. 2017 Oct 4;65(39):8696-8703. [Content Brief]
Calculators
Concentration (start) × Volume (start) = Concentration (final) × Volume (final)
γ-Glu-Phe (Standard) Related Classifications
HY-101399R Related Classifications
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