(+/-)-Hernandulcin | 95602-94-1

• 分子结构分类: 有机化合物 - 脂质和类脂质分子 - 异戊烯醇脂质
• 英文名称: (+/-)-Hernandulcin
• 英文别名: Hernandulcin；(6S)-6-[(2S)-2-hydroxy-6-methylhept-5-en-2-yl]-3-methylcyclohex-2-en-1-one
• CAS: 95602-94-1
• 化学式: C₁₅H₂₄O₂
• 分子量: 236.354
• InChiKey: HYQNKKAJVPMBDR-HIFRSBDPSA-N

物化性质

• 沸点：
  368.9±21.0 °C(Predicted)
• 密度：
  0.995±0.06 g/cm3(Predicted)
• LogP：
  3.010 (est)

计算性质

• 辛醇/水分配系数(LogP)：
  3.3
• 重原子数：
  17
• 可旋转键数：
  4
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.67
• 拓扑面积：
  37.3
• 氢给体数：
  1
• 氢受体数：
  2

安全信息

• 海关编码：
  2914400090

反应信息

• 作为产物：
  描述：

  甜橙提取物 在 copper(l) iodide 、 CrO₃*pyridinium hydrochloride 、 双氧水 、 magnesium 、 间氯过氧苯甲酸 作用下， 以 四氢呋喃 、 乙醇 、 二氯甲烷 为溶剂， 反应 25.5h， 生成 (+/-)-Hernandulcin
  参考文献：
  名称：

  新的倍半萜烯（+）-hernandulcin的合成和绝对构型，具有强烈的甜味

  摘要：

  （+）-hernandulcin [6-（1'，5'-二甲基-1'-羟基-4'-己烯基）-3-甲基-2-环己烯酮]的绝对构型显示为6S，1'S由（R）-（+）-柠檬烯合成。

  DOI：

  10.1016/s0040-4039(00)84154-4

文献信息

• Synthesis of (+)-hernandulcin and (+)-epihernandulcin
  作者：Jung Hun Kim、Hyun Jin Lim、Seung Hoon Cheon

  DOI：10.1016/s0040-4039(02)00939-5

  日期：2002.7

  (+)-Hernandulcin 1. an extremely sweet bisabolane-type sesquiterpene. and (+)-epihernandulcin 2 were synthesized in six steps from (-)-isopulegol with 15 and 11%, overall yields, respectively. (C) 2002 Elsevier Science Ltd. All rights reserved.

  (+)– hernandulcin 1 是一种极其甜的倍半萜烯类化合物，并且 (+)– epihernandulcin 2 从 (-)-异薄荷醇出发经过六步合成，分别以 15% 和 11% 的总产率获得。© 2002 Elsevier Science Ltd. 保留所有权利。
• A facile synthesis of (6 S ,1′ S )-(+)-hernandulcin and (6 S ,1′ R )-(+)-epihernandulcin
  作者：Jung Hun Kim、Hyun Jin Lim、Seung Hoon Cheon

  DOI：10.1016/s0040-4020(03)01168-2

  日期：2003.9

  A facile total synthesis of (+)-hernandulcin (1) was accomplished from (−)-isopulegol in 6 steps with 15% overall yield. Epoxidation of (−)-isopulegol with m-chloroperbenzoic acid followed by opening of the epoxide 3a with prenyl Grignard afforded the tertiary alcohol 4a with correct C-6 and C-1′ stereochemistry as a major product. Oxidation of the secondary alcohol in compound 4a to the ketone 5a

  由（-）-异胡薄荷醇分6步轻松完成（+）-hernandulcin（1）的总合成，总收率15％。（ - ） -环氧化异胡薄荷醇与米氯过苯甲酸，接着环氧化物的开口3a中与异戊二烯基格利雅得到叔醇4a中与正确的C-6和C-1'的立体化学为主要产物。通过使用TPAP和N-甲基吗啉N-氧化物，高产率地将化合物4a中的仲醇氧化为酮5a。通过有机硒中间体将酮5a转化为α，β-不饱和酮，得到（+）-herandandulcin（1）。该方法也成功地应用于合成（+）-表皮安德生（2）。
• BITTER TASTE MODIFIERS INCLUDING SUBSTITUTED 1-BENZYL-3-(1-(ISOXAZOL-4-YLMETHYL)-1H-PYRAZOL-4-YL)IMIDAZOLIDINE-2,4-DIONES AND COMPOSITIONS THEREOF
  申请人：SENOMYX, INC.

  公开号：US20160376263A1

  公开（公告）日：2016-12-29

  The present invention includes compounds and compositions known to modify the perception of bitter taste, and combinations of said compositions and compounds with additional compositions, compounds, and products. Exemplary compositions comprise one or more of the following: cooling agents; inactive drug ingredients; active pharmaceutical ingredients; food additives or foodstuffs; flavorants, or flavor enhancers; food or beverage products; bitter compounds; sweeteners; bitterants; sour flavorants; salty flavorants; umami flavorants; plant or animal products; compounds known to be used in pet care products; compounds known to be used in personal care products; compounds known to be used in home products; pharmaceutical preparations; topical preparations; cannabis-derived or cannabis-related products; compounds known to be used in oral care products; beverages; scents, perfumes, or odorants; compounds known to be used in consumer products; silicone compounds; abrasives; surfactants; warming agents; smoking articles; fats, oils, or emulsions; and/or probiotic bacteria or supplements.

  本发明涵盖已知用于改变苦味感知的化合物和组合物，以及所述组合物和化合物与额外的组合物、化合物和产品的组合。示例组合物包括以下一种或多种：冷却剂；无活性药物成分；活性药用成分；食品添加剂或食品；调味剂或调味增强剂；食品或饮料产品；苦味化合物；甜味剂；苦味剂；酸味调味剂；咸味调味剂；鲜味调味剂；植物或动物产品；已知用于宠物护理产品中的化合物；已知用于个人护理产品中的化合物；已知用于家用产品中的化合物；制药制剂；局部制剂；大麻衍生或与大麻相关的产品；已知用于口腔护理产品中的化合物；饮料；香味、香水或除臭剂；已知用于消费品中的化合物；硅化合物；磨料；表面活性剂；发热剂；吸烟物品；脂肪、油脂或乳化剂；和/或益生菌或补充剂。
• GLUCOSYRINGIC ACID ANALOGS AS SWEETNESS PROFILE MODIFIERS
  申请人：PepsiCo, Inc.

  公开号：US20180020708A1

  公开（公告）日：2018-01-25

  The present disclosure provides novel sweetener compositions comprising a compound having a structure according to Formula I: wherein R 1 , R 2 , R 3 , and R 4 are described herein. Also provided are methods of modulating sweetness profile of a product by adding a compound of Formula I to the product, such as a beverage product or a food product. For example, the compound described herein can be added to increase the overall sweetness of a nutritive sweetener sweetened beverages; decrease the sweetness time-of-onset for high potency sweeteners such as rebaudioside A; decreasing bitter, metallic and licorice off-notes of high potency sweeteners; and improve the sweet quality of sweetened products.

  本公开提供了包含具有如下式I的结构的化合物的新型甜味剂组合物： 其中R1、R2、R3和R4如本文所述。还提供了通过向产品添加式I的化合物来调节产品的甜味特性的方法，例如饮料产品或食品产品。例如，本文描述的化合物可添加以增加富含甜味剂的饮料的整体甜度；减少高效甜味剂（如甜菊糖A）的甜味起始时间；减少高效甜味剂的苦味、金属味和甘草味等异味；并改善甜味产品的甜味质量。
• [EN] SWEETNESS AND TASTE IMPROVEMENT OF STEVIOL GLYCOSIDE AND MOGROSIDE SWEETENERS WITH DIHYDROCHALCONES<br/>[FR] AMÉLIORATION DE LA SUCROSITÉ ET DU GOÛT D'ÉDULCORANTS À BASE DE GLYCOSIDE DE STÉVIOL ET DE MOGROSIDE AVEC DES DIHYDROCHALCONES
  申请人：COCA COLA CO

  公开号：WO2018200663A1

  公开（公告）日：2018-11-01

  Compositions and consumables comprising certain sweeteners and at least one dihydrochalcone of Formula I are provided herein, wherein the at least one sweetener is selected from certain steviol glycoside and/or mogroside sweeteners in sweetening amounts. The at least one dihydrochalcone enhances the sweetness of the consumable and optionally modulates one or more taste attributes to make the consumable taste more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

  本文提供了包含某些甜味剂和至少一种式I的二氢黄酮的组合物和消耗品，其中至少一种甜味剂选自某些甜菊苷和/或蒙果甙甜味剂，用于调味。至少一种二氢黄酮增强了消耗品的甜味，并可选择性地调节一个或多个口味属性，使消耗品的口感更像蔗糖甜味的消耗品。本文还详细介绍了增强消耗品甜味的方法，使消耗品口感更像蔗糖甜味的方法以及制备消耗品的方法。