EugeninCAS# 480-34-2 |
Quality Control & MSDS
3D structure
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Number of papers citing our products
| Cas No. | 480-34-2 | SDF | Download SDF |
| PubChem ID | 10189 | Appearance | Powder |
| Formula | C11H10O4 | M.Wt | 206.2 |
| Type of Compound | Phenols | Storage | Desiccate at -20°C |
| Solubility | Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | ||
| Chemical Name | 5-hydroxy-7-methoxy-2-methylchromen-4-one | ||
| SMILES | CC1=CC(=O)C2=C(C=C(C=C2O1)OC)O | ||
| Standard InChIKey | SUTUBQHKZRNZRA-UHFFFAOYSA-N | ||
| Standard 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 | ||
| General tips | For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months. We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months. Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it. |
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| About Packaging | 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial. 2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial. 3. Try to avoid loss or contamination during the experiment. |
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| Shipping Condition | Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request. | ||
| Description | Eugenin is a bitter compound. |
| Structure Identification | J Agric Food Chem. 2003 Jun 18;51(13):3865-73.Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree.[Pubmed: 12797757 ]
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Eugenin Dilution Calculator
Eugenin Molarity Calculator
| 1 mg | 5 mg | 10 mg | 20 mg | 25 mg | |
| 1 mM | 4.8497 mL | 24.2483 mL | 48.4966 mL | 96.9932 mL | 121.2415 mL |
| 5 mM | 0.9699 mL | 4.8497 mL | 9.6993 mL | 19.3986 mL | 24.2483 mL |
| 10 mM | 0.485 mL | 2.4248 mL | 4.8497 mL | 9.6993 mL | 12.1242 mL |
| 50 mM | 0.097 mL | 0.485 mL | 0.9699 mL | 1.9399 mL | 2.4248 mL |
| 100 mM | 0.0485 mL | 0.2425 mL | 0.485 mL | 0.9699 mL | 1.2124 mL |
| * Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations. | |||||
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Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree.[Pubmed:12797757]
J Agric Food Chem. 2003 Jun 18;51(13):3865-73.
Sequential application of solvent extraction, gel permeation chromatography, and HPLC in combination with taste dilution analyses revealed that not a sole compound but a multiplicity of bitter tastants contribute to the bitter off-taste of cold-stored carrots and commercial carrot puree, respectively. Among these bitter compounds, 3-methyl-6-methoxy-8-hydroxy-3,4-dihydroisocoumarin (6-methoxymellein), 5-hydroxy-7-methoxy-2-methylchromone (Eugenin), 2,4,5-trimethoxybenzaldehyde (gazarin), (Z)-heptadeca-1,9-diene-4,6-diin-3,8-diol (falcarindiol), (Z)-heptadeca-1,9-diene-4,6-diin-3-ol (falcarinol), and (Z)-3-acetoxy-heptadeca-1,9-diene-4,6-diin-8-ol (falcarindiol 3-acetate) could be identified on the basis of MS as well as 1D- and 2D-NMR experiments. Due to the low concentrations of <0.1 mg/kg and the high taste thresholds found for Eugenin and gazarin, these compounds could be unequivocally excluded as important contributors to the bitter taste of carrots. Calculation of bitter activity values as the ratio of their concentration to their bitter detection threshold clearly demonstrated that neither in fresh and stored carrots nor in commercial carrot puree did 6-methoxymellein contribute to the bitter off-taste. In contrast, the concentrations of falcarindiol in stored carrots and, even more pronounced, in carrot puree were found to be 9- and 13-fold above its low bitter detection concentration of 0.04 mmol/kg, thus demonstrating that this acetylenic diol significantly contributes to the bitter taste of the carrot products investigated.
