N-Acetyl-L-tyrosine ethyl ester (ATEE) is a compound commonly used as a food flavoring and supplement. It is an ester of tyrosine, an amino acid found in many proteins. N-Acetyl-L-tyrosine ethyl ester is sweet, nutty and caramelized and is commonly used to enhance the flavor of baked goods, dairy products and beverages. Potential health benefits of N-Acetyl-L-tyrosine ethyl ester include its antioxidant properties and ability to improve cognitive function.
ChEBI: Ethyl N-acetyl-L-tyrosinate is an L-tyrosine derivative that is the ethyl ester of N-acetyltyrosine. It is an ethyl ester, a member of acetamides, a member of phenols and a L-tyrosine derivative.
This ester (FW = 251.28 g/mol; Abbreviation ATEE) is a substrate for chymotrypsin that is frequently used in assays of that enzyme. The reaction can be followed by observing the production of free carboxyl groups or by the decrease in absorbance at 237 nm and pH 7. Supersaturated stock solutions (i.e., 10-20 mM) can be prepared by dissolving ATEE in water at 85°C, followed by rapidly cooling to room temperature. These solutions are typically stable for six to twelve hours. N-Acetyl-L-tyrosine ethyl ester inhibits protein-disulfide reductase, glutathione-requiring; thiolsubtilisin; complement component C’.
