Eugenin
Names | |
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IUPAC name
5-hydroxy-7-methoxy-2-methylchromen-4-one | |
Other names
5-Hydroxy-7-methoxy-2-methylchromone | |
Identifiers | |
480-34-2 | |
3D model (Jmol) | Interactive image |
ChEBI | CHEBI:67374 |
ChemSpider | 9777 |
PubChem | 10189 |
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Properties | |
C11H10O4 | |
Molar mass | 206.19 g/mol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
verify (what is ?) | |
Infobox references | |
Eugenin is a chromone derivative, a phenolic compound found in cloves. It is one of the compounds responsible for bitterness in carrots.[1]
Derivatives
- 6-hydroxymethyl-eugenin can be isolated from the fungal species Chaetomium minutum.[2]
References
- ↑ Structural and Sensory Characterization of Compounds Contributing to the Bitter Off-Taste of Carrots (Daucus carota L.) and Carrot Puree. Andreas Czepa and Thomas Hofmann, J. Agric. Food Chem., 2003, 51, pages 3865-3873, doi:10.1021/jf034085+ PMID 12797757
- ↑ Isolation of 6-hydroxymethyl-eugenin from Chaetomium minutum. D. Hauser and Therese Zardin, Cellular and Molecular,septembre 1972, Volume 28, Number 9, page 1114, doi:10.1007/BF01918708
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