Lactoyl-L-tyrosine
Lactoyl-L-tyrosine is an amino acid derivative that is used in the ripening process of Parmesan cheese. Lactoyl-L-tyrosine can be used to study flavor development during cheese ripening or as a natural flavor enhancer in the food industry[1].
Product Specifications
CAS Number
[1226899-66-6]
UNSPSC
12352005
Target
Drug Derivative
Related Pathways
Others
Field of Research
Others
Smiles
CC(O)C(N[C@H](C(O)=O)CC1=CC=C(C=C1)O)=O
Molecular Formula
C12H15NO5
Molecular Weight
253.25
References & Citations
[1]Stefano Sforza, et al. Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening. International Dairy Journal, Volume 19, Issue 10, 2009, Pages 582-587, ISSN 0958-6946.
Shipping Conditions
Room temperature
Scientific Category
Reference compound1
Clinical Information
Phase 1
Curated Selection
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