cohulupone | 25404-16-4

• 分子结构分类: 有机化合物 - 有机酸及其衍生物 - 乙烯基酸
• 英文名称: cohulupone
• 英文别名: Cohulupon；4-Hydroxy-2,2-bis(3-methylbut-2-enyl)-5-(2-methylpropanoyl)cyclopent-4-ene-1,3-dione
• CAS: 25404-16-4
• 化学式: C₁₉H₂₆O₄
• 分子量: 318.413
• InChiKey: MCHNEFLHSUJCBB-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  5.1
• 重原子数：
  23
• 可旋转键数：
  6
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.53
• 拓扑面积：
  71.4
• 氢给体数：
  1
• 氢受体数：
  4

文献信息

• Process for the oxidation of lupulones to hulupones
  申请人：PFIZER INC.

  公开号：EP0032639A2

  公开（公告）日：1981-07-29

  The process for producing hulupones by oxidation of lupulones, using an oxygen-containing gas, in a substantially aqueous, alkaline reaction medium is improved by carrying out the reaction using conditions under which the hulupones precipitate from the reaction medium, as a sodium or potassium salt. Hulupones are known substances which can be used as bittering agents, particularly in the brewing industry.

  使用含氧气体在碱性水反应介质中氧化羽扇豆酮生产羽扇豆酮的工艺，可以通过在使羽扇豆酮以钠盐或钾盐的形式从反应介质中析出的条件下进行反应而得到改进。葫芦巴酮是可用作苦味剂的已知物质，特别是在酿造业中。
• Method for producing beers stored, offered, served or consumed in UV-VIS-transmittant bottles with reduced sensitivity, in particular no sensitivity, to skunky thiol flavor degradation upon exposure to sunlight or other sources of UV and/or VIS light, and beers stored, offered, served or consumed in UV-VIS-transmittant bottles with reduced sensitivity, in particular no sensitivity, to skunky thiol flavor degradation upon exposure to sunlight or other sources of UV and/or VIS light
  申请人：IFAST NV

  公开号：US10988719B2

  公开（公告）日：2021-04-27

  The invention relates to a method for preparing a brewed beverage, in particular a light-coloured lager or ale beer, (to be) bottled, (to be) stored, (to be) offered, (to be) served or (to be) consumed in a UV-VIS-transmittant bottle, comprising the addition of hulupones and/or reduced hulupones during the brewing process in an effective amount to obtain a brewed beverage, wherein the fraction of hulupones and/or reduced hulupones in the total of isohumulones and (reduced) hulupones is at least 25 mol %, The invention further relates to a brewed beverage, in particular a light-coloured lager beer or ale beer, bottled, (to be) stored, (to be) offered, (to be) served or (to be) consumed in a UV-VIS-transmittant bottle, comprising (reduced) hulupones and wherein the frac-tion of hulupones and/or reduced hulupones in the total of isohumulones and (reduced) hulupones is at least 25 mol %.

  本发明涉及一种方法，用于制备用紫外线-可见光透射瓶装瓶、储存、供应、饮用的 酿造饮料，特别是浅色拉格啤酒或爱尔啤酒、包括在酿造过程中添加有效量的荷包牡丹酮和/或还原型荷包牡丹酮，以获得酿造饮料，其中荷包牡丹酮和/或还原型荷包牡丹酮在异荷包牡丹酮和（还原型）荷包牡丹酮总量中的比例至少为 25 摩尔%、本发明还涉及一种酿造饮料，特别是浅色拉格啤酒或爱尔啤酒，装瓶、（储存）、（提供）、（供应）或（饮用）在透紫外-可见光的瓶子中，其中包含（还原）的酮类化合物，并且在异乌头酮和（还原）酮类化合物的总量中，酮类化合物和/或还原乌头酮的比例至少为 25 摩尔%。
• COMPOSITIONS AND FOODS FOR IMPROVING LIPID METABOLISM
  申请人：KIRIN BEER KABUSHIKI KAISHA

  公开号：EP1481671B1

  公开（公告）日：2011-08-31
• METHOD FOR PRODUCING BEERS STORED, OFFERED, SERVED OR CONSUMED IN UV-VIS-TRANSMITTANT BOTTLES
  申请人：Ifast NV

  公开号：EP3191575B1

  公开（公告）日：2019-01-23
• METHOD FOR PRODUCING BEERS STORED, OFFERED, SERVED OR CONSUMED IN UV-VIS-TRANSMITTANT BOTTLES WITH REDUCED SENSITIVITY, IN PARTICULAR NO SENSITIVITY, TO SKUNKY THIOL FLAVOR DEGRADATION UPON EXPOSURE TO SUNLIGHT OR OTHER SOURCES OF UV AND/OR VIS LIGHT, AND BEERS STORED, OFFERED, SERVED OR CONSUMED IN UV-VIS-TRANSMITTANT BOTTLES WITH REDUCED SENSITIVITY, IN PARTICULAR NO SENSITIVITY, TO SKUNKY THIOL FLAVOR DEGRADATION UPON EXPOSURE TO SUNLIGHT OR OTHER SOURCES OF UV AND/OR VIS LIGHT
  申请人：Ifast NV

  公开号：EP3191575A1

  公开（公告）日：2017-07-19