Eugenin (original) (raw)
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Eugenin
 Chemical structure of eugenin |
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| Names | |
| Preferred IUPAC name 5-Hydroxy-7-methoxy-2-methyl-4_H_-1-benzopyran-4-one | |
| Other names5-Hydroxy-7-methoxy-2-methylchromone | |
| Identifiers | |
| CAS Number | 480-34-2  Y |
| 3D model (JSmol) | Interactive image |
| ChEBI | CHEBI:67374  N |
| ChemSpider | 9777 N |
| PubChem CID | 10189 |
| UNII | E8D279U89S Y |
| CompTox Dashboard (EPA) | DTXSID80197381  |
| InChI InChI=1S/C11H10O4/c1-6-3-8(12)11-9(13)4-7(14-2)5-10(11)15-6/h3-5,13H,1-2H3 NKey: SUTUBQHKZRNZRA-UHFFFAOYSA-N NInChI=1/C11H10O4/c1-6-3-8(12)11-9(13)4-7(14-2)5-10(11)15-6/h3-5,13H,1-2H3Key: SUTUBQHKZRNZRA-UHFFFAOYAN |
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| SMILES O=C\1c2c(O/C(=C/1)C)cc(OC)cc2O | |
| Properties | |
| Chemical formula | C11H10O4 |
| Molar mass | 206.197 g·mol−1 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).  N verify (what is YN ?) Infobox references |
Chemical compound
Eugenin is a chromone derivative, a phenolic compound found in cloves. It is also one of the compounds responsible for bitterness in carrots.[1]
- 6-Hydroxymethyleugenin can be isolated from the fungal species Chaetomium minutum.[2]
- ^ Czepa, A; Hofmann, T (2003). "Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree". Journal of Agricultural and Food Chemistry. 51 (13): 3865–73. doi:10.1021/jf034085+. PMID 12797757.
- ^ Hauser, D.; Zardin, Therese (1972). "Isolation of 6-hydroxymethyl-eugenin from Chaetomium minutum". Experientia. 28 (9): 1114–5. doi:10.1007/BF01918708. PMID 4579107. S2CID 7551396.