5,3'-dihydroxy-4-methoxyflavanone | 150436-37-6

• 分子结构分类: 有机化合物 - 苯丙烷和聚酮 - 黄酮类化合物
• 英文名称: 5,3'-dihydroxy-4-methoxyflavanone
• 英文别名: 5-hydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one；(+-)-2,3-Dihydro-5-hydroxy-2-(3-hydroxy-4-methoxyphenyl)-4H-1-benzopyran-4-one；5-hydroxy-2-(3-hydroxy-4-methoxyphenyl)-2,3-dihydrochromen-4-one
• CAS: 150436-37-6
• 化学式: C₁₆H₁₄O₅
• 分子量: 286.284
• InChiKey: RLUWMAPPHYMOQC-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2.7
• 重原子数：
  21
• 可旋转键数：
  2
• 环数：
  3.0
• sp3杂化的碳原子比例：
  0.19
• 拓扑面积：
  76
• 氢给体数：
  2
• 氢受体数：
  5

反应信息

• 作为反应物：
  描述：

  5,3'-dihydroxy-4-methoxyflavanone 、 1-(4-fluoro-2,6-dihydroxyphenyl)ethanone 生成 7-fluoro-5-hydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one
  参考文献：
  名称：

  COMPOUNDS, COMPOSITIONS, AND METHODS FOR MODULATING SWEET TASTE

  摘要：

  本发明提供了含有本发明的甜味调节剂的可食用组合物，包括含有这种可食用组合物的食品产品和制备这种食品产品的方法。本发明还提供了减少食品产品中糖含量的方法，减少饮食中热量摄入的方法，以及增强食品产品甜味的方法。

  公开号：

  US20160015064A1
• 作为产物：
  描述：

  2',6'-二(苄氧基)苯乙酮 在 氢氧化钾 、 氢碘酸 作用下， 以 乙醇 、 溶剂黄146 为溶剂， 反应 99.0h， 生成 5,3'-dihydroxy-4-methoxyflavanone
  参考文献：
  名称：

  Dihydrochalcone sweeteners. A study of the atypical temporal phenomena

  摘要：

  Neohesperidin dihydrochalcone (NHDHC), known since 1963 as an intensely sweet compound, is determined to be 340 +/- 60 (p less than 0.05) times more potent than sucrose. The unusual temporal properties of this material are hypothesized as being due to the effects of metabolism, conformation, chelation, or hydrophobicity. Forty-four analogues are synthesized to test the four hypotheses, none of which are strongly supported. A method of quantitation of temporal characteristics of tastant molecules is developed so as to allow comparison of taste appearance time (AT) and extinction time (ET) of experimental compounds. Four of the new compounds, 40 and 43-45, exhibit high sweetness potencies, ranging from 280 and 440 times sucrose, and may be useful in selected food systems. The temporal taste characteristics remain unimproved over NHDHC, however.

  DOI：

  10.1021/jm00136a011

文献信息

• [EN] COMPOUNDS, COMPOSITIONS, AND METHODS FOR MODULATING SWEET TASTE<br/>[FR] COMPOSÉS, COMPOSITIONS ET PROCÉDÉS PERMETTANT DE MODULER LE GOÛT DE SUCRÉ
  申请人：CHROMOCELL CORP

  公开号：WO2014153000A1

  公开（公告）日：2014-09-25

  The present invention provides edible compositions comprising a sweet taste modulator of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of sugar in a food product, methods of reducing the caloric intake in a diet, and methods of enhancing sweet taste in a food product.

  本发明提供了包含本发明的甜味调节剂的食用组合物，包括这种食用组合物的食品产品以及制备这种食品产品的方法。本发明还提供了减少食品产品中糖的量的方法，减少饮食中热量摄入的方法，以及增强食品产品中甜味的方法。
• Deshpande, V. H.; Patil, A. D., Indian Journal of Chemistry - Section B Organic and Medicinal Chemistry, 1981, vol. 20, # 10, p. 917 - 918
  作者：Deshpande, V. H.、Patil, A. D.

  DOI：——

  日期：——
• Dihydrochalcone sweeteners. A study of the atypical temporal phenomena
  作者：Grant E. DuBois、Guy A. Crosby、Rebecca A. Stephenson

  DOI：10.1021/jm00136a011

  日期：1981.4

  Neohesperidin dihydrochalcone (NHDHC), known since 1963 as an intensely sweet compound, is determined to be 340 +/- 60 (p less than 0.05) times more potent than sucrose. The unusual temporal properties of this material are hypothesized as being due to the effects of metabolism, conformation, chelation, or hydrophobicity. Forty-four analogues are synthesized to test the four hypotheses, none of which are strongly supported. A method of quantitation of temporal characteristics of tastant molecules is developed so as to allow comparison of taste appearance time (AT) and extinction time (ET) of experimental compounds. Four of the new compounds, 40 and 43-45, exhibit high sweetness potencies, ranging from 280 and 440 times sucrose, and may be useful in selected food systems. The temporal taste characteristics remain unimproved over NHDHC, however.
• COMPOUNDS, COMPOSITIONS, AND METHODS FOR MODULATING SWEET TASTE
  申请人：Chromocell Corporation

  公开号：US20150050410A1

  公开（公告）日：2015-02-19

  The present invention provides edible compositions comprising a sweet taste modulator of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of sugar in a food product, methods of reducing the caloric intake in a diet, and methods of enhancing sweet taste in a food product.

  本发明提供了包含本发明的甜味调节剂的可食用组合物、包含这种可食用组合物的食品产品以及制备这种食品产品的方法。本发明还提供了减少食品产品中糖分量的方法、减少饮食中热量摄入的方法以及增强食品产品甜味的方法。