W238104
Dihydrocoumarin
≥99%, FCC, FG
동의어(들):
3,4-Dihydro-1-benzopyran-2-one, Benzodihydropyrone, Hydrocoumarin
로그인조직 및 계약 가격 보기
모든 사진(1)
About This Item
실험식(Hill 표기법):
C9H8O2
CAS Number:
Molecular Weight:
148.16
FEMA Number:
2381
EC Number:
유럽평의회 번호:
535
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
13.009
NACRES:
NA.21
감각 수용성의:
coconut; coumarin; sweet
Grade:
FG
Halal
Kosher
Halal
Kosher
생물학적 소스:
synthetic
Agency:
meets purity specifications of JECFA
식품 알레르기항원:
no known allergens
추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
규정 준수
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
분석
≥99%
refractive index
n20/D 1.556 (lit.)
bp
272 °C (lit.)
mp
24-25 °C (lit.)
density
1.169 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
coconut; coumarin; sweet
SMILES string
O=C1CCc2ccccc2O1
InChI
1S/C9H8O2/c10-9-6-5-7-3-1-2-4-8(7)11-9/h1-4H,5-6H2
InChI key
VMUXSMXIQBNMGZ-UHFFFAOYSA-N
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일반 설명
Dihydrocoumarin is commonly used as a flavor ingredient in food and cosmetic industry. It occurs naturally in Melilotus officinalis (sweet clover).
애플리케이션
- Novel Dihydrocoumarins Induced by Radiolysis as Potent Tyrosinase Inhibitors.: This research identifies new dihydrocoumarins produced through radiolysis, demonstrating their potential as effective tyrosinase inhibitors, which could have significant applications in dermatology and related fields (Jeong et al., 2024). (Jeong et al., 2024).
생화학적/생리학적 작용
Taste at 10 ppm
기타 정보
Natural occurrence: Sweet clover and deertongue.
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 4 Oral - Skin Sens. 1
Storage Class Code
10 - Combustible liquids
WGK
WGK 1
Flash Point (°F)
>212.0 °F - closed cup
Flash Point (°C)
> 100 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
Katrin Häser et al.
Journal of agricultural and food chemistry, 54(17), 6236-6240 (2006-08-17)
Natural dihydrocoumarin, which is of great interest in the flavor industry, was biotechnologically produced from pure coumarin or tonka bean meal with Pseudomonas orientalis, Bacillus cereus, and various Saccharomyces cerevisiae strains. Coumarin was shown to be converted to melilotic acid
Tomohiro Doura et al.
Chemical communications (Cambridge, England), 48(10), 1565-1567 (2011-05-18)
The first dual activatable hypochlorite ((-)OCl)-sensing probe was developed, based on a new proof-of-concept design involving signal-activatable (1)H chemical probes using the triple-resonance NMR technique. The probe enabled fluorescence-(1)H MR dual turn-on detection of (-)OCl in solution and in crude
Sharona Shachan-Tov et al.
Free radical biology & medicine, 49(10), 1516-1521 (2010-08-31)
Afri et al. reported in this journal (Free Radic. Biol. Med.32:605-618; 2002) that a direct relationship exists between the depth of alkanoylcoumarins 1 within the liposomal lipid bilayer and the rate at which they undergo superoxide-mediated saponification. These results were
The flavoring agent dihydrocoumarin reverses epigenetic silencing and inhibits sirtuin deacetylases.
Andrew J Olaharski et al.
PLoS genetics, 1(6), e77-e77 (2005-12-20)
Sirtuins are a family of phylogenetically conserved nicotinamide adenine dinucleotide-dependent deacetylases that have a firmly established role in aging. Using a simple Saccharomyces cerevisiae yeast heterochromatic derepression assay, we tested a number of environmental chemicals to address the possibility that
Jakub Modranka et al.
Bioorganic & medicinal chemistry, 20(16), 5017-5026 (2012-07-14)
A series of new 3-methylidenechroman-2-ones bearing various aromatic moieties and various substituents at position 4 were synthesized in a three step reaction sequence. Friedel-Crafts alkylation of phenols or naphthols using ethyl 3-methoxy-2-diethoxyphosphorylacrylate in the presence of trifluoromethanesulphonic acid gave 3-diethoxyphosphorylchromen-2-ones.
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