(10E,14Z)-9-Hydroxy-10,14-octadien-12-ynoic acid | 130523-94-3

• 分子结构分类: 有机化合物 - 脂质和类脂质分子 - 脂肪酰基
• 英文名称: (10E,14Z)-9-Hydroxy-10,14-octadien-12-ynoic acid
• 英文别名: (10E,14Z)-9-hydroxy-10,14-octadecadien-12-ynoic acid；(10E,14Z)-9-hydroxyoctadeca-10,14-dien-12-ynoic acid；9-hydroxy-10E,14Z-octadecadien-12-ynoic acid
• CAS: 130523-94-3
• 化学式: C₁₈H₂₈O₃
• 分子量: 292.419
• InChiKey: DFVZVNJGUDAZDP-UZWKOAOVSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  4.7
• 重原子数：
  21
• 可旋转键数：
  11
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.61
• 拓扑面积：
  57.5
• 氢给体数：
  2
• 氢受体数：
  3

反应信息

• 作为产物：
  描述：

  dehydrocrepenynic acid 以 neat (no solvent) 为溶剂， 生成 (10E,14Z)-9-Hydroxy-10,14-octadien-12-ynoic acid
  参考文献：
  名称：

  Cibaric acid, a new fatty acid derivative formed enzymically in damaged fruit bodies of Cantharellus cibarius (Chanterelle)

  摘要：

  The secondary metabolites of both intact and damaged fruit bodies of the edible mushroom Cantharellus cibarius have been investigated. The fruit bodies originally contain several fatty acids, one of the most abundant being 14,15-dehydrocrepenyic acid which is present both as a free fatty acid and as the triglyceride. 14,15-Dehydrocrepenyic acid is proposed to be the precursor of a new fatty acid which is formed enzymatically in response to injury to the fruit bodies. The new compound, called cibaric acid (1a), was isolated, and the elucidation of its structure by spectroscopic methods is described.

  DOI：

  10.1021/jo00003a054

文献信息

• USE OF ACETYLENIC FATTY ACID COMPOUNDS AS KOKUMI FLAVOR
  申请人：Takasago International Corporation

  公开号：EP3398442A1

  公开（公告）日：2018-11-07

  The present invention relates to the use of an unsaturated linear C16-24-monocarboxylic acid having at least one triple bond, or an ester or salt thereof, as a flavor, in particular for conferring kokumi flavor to foodstuffs.

  本发明涉及一种具有至少一个三键的不饱和线性 C16-24- 单羧酸或其酯或盐作为香料的用途，特别是用于赋予食品 Kokumi 香味。
• PANG, ZIJIE;STERNER, OLOV, J. ORG. CHEM., 56,(1991) N, C. 1233-1235
  作者：PANG, ZIJIE、STERNER, OLOV

  DOI：——

  日期：——
• [EN] USE OF ACETYLENIC FATTY ACID COMPOUNDS AS KOKUMI FLAVOR<br/>[FR] UTILISATION DE COMPOSÉS D'ACIDES GRAS ACÉTYLÉNIQUES EN TANT QUE SAVEUR KOKUMI
  申请人：TAKASAGO PERFUMERY CO LTD

  公开号：WO2018202862A1

  公开（公告）日：2018-11-08

  The present invention relates to the use of an unsaturated linear C1 6-24-monocarboxylic acid having at least one triple bond, or an ester or salt thereof, as a flavor, in particular for conferring kokumi flavor to foodstuffs.