1-(2-tert-butyl cyclohexyl)-4-(piperidine-1-carbonyl) pyrrolidin-2-one

1-(2-tert-butyl cyclohexyl)-4-(piperidine-1-carbonyl) pyrrolidin-2-one is an organic compound characterized by its unique combination of a cyclohexyl ring substituted with a tert-butyl group and a piperidine-carbonyl moiety linked to a pyrrolidinone core. The substance appears as a defined chemical entity with no current commercial application in fragrances or food flavors. Its sensory profile predominantly features a bitter taste with slight drying and powdery notes accompanied by a minimal cooling sensation when dissolved in aqueous media at approximately 40 ppm. Known synonyms include 1-(2-tert- butyl-cyclohexyl)-4-(piperidine-1-carbonyl)-pyrrolidin-2-one and 1-(2-tert- butylcyclohexyl)-4-(piperidine-1-carbonyl)pyrrolidin-2-one. For detailed chemical data and structural information, it is indexed under the PubChem database. This compound is primarily of research interest rather than commercial derivation or natural occurrence.

There is no evidence of natural biological occurrence for 1-(2-tert-butyl cyclohexyl)-4-(piperidine-1-carbonyl) pyrrolidin-2-one. Its primary classification is as a synthetic chemical with limited application. Official guidelines, such as those under REACH (EU), list this compound as one without authorization or recommendation for use in fragrance or flavor formulations. Such regulatory positions reflect the compound’s profile and current lack of documented utility in consumer products. As a consequence, practical uses remain restricted to informational or investigational contexts without standard commercial exploitation in olfactory or gustatory industries.

The compound exhibits physicochemical characteristics influenced by its tertiary butyl-substituted cyclohexyl ring and amide linkage to the piperidine and pyrrolidinone structures. These features confer moderate molecular rigidity combined with potential steric hindrance affecting solubility and interaction with sensory receptors. The observed bitterness and slight drying effect at low aqueous concentrations suggest limited volatility and a propensity to engage with taste receptor proteins. No significant toxicity or hazard classifications are recorded under OSHA HCS standards, which implies baseline chemical stability under standard laboratory conditions. The minimal cooling effect indicates absence of substantial activation of cold receptor pathways, further delineating its sensory impact profile.

None found

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
information only not used for fragrances or flavors
Recommendation for 1-(2-tert-butyl cyclohexyl)-4-(piperidine-1-carbonyl) pyrrolidin-2-one usage levels up to:
	not for fragrance use.
Recommendation for 1-(2-tert-butyl cyclohexyl)-4-(piperidine-1-carbonyl) pyrrolidin-2-one flavor usage levels up to:
	not for flavor use.

Safety references

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