3-(4-hydroxy-3-methoxyphenyl)-1-(2,6-dihydroxyphenyl)propan-1-one | 64490-13-7

• 分子结构分类: 有机化合物 - 苯丙烷和聚酮 - 直链 1,3-二芳基丙烷
• 英文名称: 3-(4-hydroxy-3-methoxyphenyl)-1-(2,6-dihydroxyphenyl)propan-1-one
• 英文别名: 1-(2,6-Dihydroxyphenyl)-3-(4-hydroxy-3-methoxyphenyl)propan-1-one
• CAS: 64490-13-7
• 化学式: C₁₆H₁₆O₅
• 分子量: 288.3
• InChiKey: ZZANNEMRWGKWGO-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2.3
• 重原子数：
  21
• 可旋转键数：
  5
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.19
• 拓扑面积：
  87
• 氢给体数：
  3
• 氢受体数：
  5

文献信息

• AROMA COMPOSITIONS OF ALKAMIDES WITH HESPERETIN AND/OR 4-HYDROXYDIHYDROCHALCONES AND SALTS THEREOF FOR ENHANCING SWEET SENSORY IMPRESSIONS
  申请人：Ley Jakob

  公开号：US20080242740A1

  公开（公告）日：2008-10-02

  The invention primarily relates to aroma compositions of (i) certain saliva-stimulating alkamides having a tingling, pungent and/or hot flavor (such as for example pellitorines, spilanthol) with (ii) hesperetin (5,7-dihydroxy-3-(3-hydroxy-4-methoxyphenyl)-chroman-4-one) or the enantiomers and/or salts thereof and/or (iii) 4-hydroxydihydrochalcones (3-(4-hydroxyphenyl)-1-phenylpropan-1-ones) and/or the salts thereof, the use thereof to enhance the sweet flavor of sweet-tasting substances or the sweet odor impression of aroma substances which give rise to a sweet odor impression, but in particular to enhance the sweet initial flavor or odor (initial sweetness). The invention thus relates to the use of said aroma compositions as general sweetness enhancers and enhancers of initial sweetness. The invention further relates to certain preparations which contain an effective amount of said aroma compositions of (i) alkamides (such as in particular pellitorines, spilanthol) with (ii) hesperetin or the enantiomers and/or salts thereof and/or (iii) 4-hydroxydihydrochalcones and/or the salts thereof and methods for enhancing the sweet flavor or initial sweetness of a sweet-tasting substance or the sweet odor impression or initial sweetness of an aroma substance which gives rise to a sweet odor impression. The invention also relates to the use of certain alkamides (i) to enhance the initial sweetness of a preparation comprising (ii) hesperetin or the enantiomers and/or salts thereof and/or (iii) 4-hydroxydihydrochalcones and/or the salts thereof and (b) sweet-tasting substances and/or (c) aroma substances which give rise to a sweet odor impression.

  该发明主要涉及具有刺激唾液分泌的辣味、刺激性和/或辛辣风味的某些唾液激发烷酰胺（例如佩利托林、斯皮兰托尔）与（ii）橙皮素（5,7-二羟基-3-(3-羟基-4-甲氧基苯基)-4-羟基-香豆素）或其对映体和/或盐以及（iii）4-羟基二氢黄烷酮（3-(4-羟基苯基)-1-苯基丙酮）和/或其盐的香气组合物，其用途是增强甜味物质的甜味或产生甜味印象的香料物质的甜味印象，尤其是增强甜味的初始风味或香气（初始甜味）。该发明因此涉及将所述香气组合物用作一般甜味增强剂和初始甜味增强剂。该发明还涉及含有有效量所述香气组合物的某些配方（i）烷酰胺（例如特别是佩利托林、斯皮兰托尔）与（ii）橙皮素或其对映体和/或盐以及（iii）4-羟基二氢黄烷酮和/或其盐的方法，用于增强甜味物质的甜味或初始甜味或产生甜味印象的香料物质的甜味印象或初始甜味。该发明还涉及使用某些烷酰胺（i）来增强含有（ii）橙皮素或其对映体和/或盐以及（iii）4-羟基二氢黄烷酮和/或其盐的配方的初始甜味以及（b）甜味物质和/或（c）产生甜味印象的香料物质的初始甜味。
• Aroma Composition to Reduce or Suppress Undesirable Bitter and Astringent Taste Impressions of Sweeteners
  申请人：Riess Thomas

  公开号：US20100151055A1

  公开（公告）日：2010-06-17

  The invention concerns an aroma composition to reduce or suppress a bitter or astringent impression in the oral cavity, comprising (i) one or more sweeteners and (ii) one or more specific bitter-masking aroma substances and/or flavourings and optionally (iii) one or more sweetness intensifying aroma substances and/or sweeteners and optionally (iv) one or more inactive substances or carriers. The invention also concerns a preparation, containing such an aroma composition, the use of an aroma composition for reducing or eliminating a bitter and astringent effect of an artificial sweetener and a corresponding method for reducing or eliminating the bitter and astringent effect of a sweetener.

  本发明涉及一种香气组合物，用于减少或抑制口腔中的苦涩或涩感，包括（i）一种或多种甜味剂和（ii）一种或多种特定的苦味掩蔽香气物质和/或调味料，以及可选的（iii）一种或多种增强甜味的香气物质和/或甜味剂，以及可选的（iv）一种或多种不活性物质或载体。本发明还涉及一种制剂，包含这样的香气组合物，使用香气组合物来减少或消除人工甜味剂的苦涩和涩感效果以及相应的方法。
• USE OF 4-HYDROXYDIHYDROCHALCONES AND THEIR SALTS FOR ENHANCING AN IMPRESSION OF SWEETNESS
  申请人：Krammer Gerhard

  公开号：US20100233102A1

  公开（公告）日：2010-09-16

  The invention provides the use of a 4-hydroxydihydrochalcone of the formula (I) wherein R 1 , R 2 , R 3 and R 4 each, independently, represent H, OH or O-alkyl, with the proviso that at least one of the groups R 1 , R 2 or R 3 represents OH, a salt of such a 4-hydroxydihydrochalcone of the formula (I), a mixture containing or consisting of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R 1 , R 2 , R 3 and R 4 are each defined in the way given above, a mixture containing or consisting of salts of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R 1 , R 2 , R 3 and R 4 are each defined in the way given above or a mixture containing or consisting of a 4-hydroxydihydrochalcone of the formula (I) or two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R 1 , R 2 , R 3 and R 4 are each defined in the way given above, and a salt of a 4-hydroxydihydrochalcone of the formula (I) or two or more salts of different 4-hydroxydihydrochalcones of the formula (I), wherein R 1 , R 2 , R 3 and R 4 are each defined in the way given above, to enhance the sweet taste of a sweet-tasting substance or the impression of a sweet smell of a flavouring that gives an impression of a sweet smell.

  本发明提供使用式(I)的4-羟基二氢查尔酮，其中R1、R2、R3和R4各自独立地表示H、OH或O-烷基，但至少其中一个基团R1、R2或R3表示OH，以及该式(I)的4-羟基二氢查尔酮的盐，含有或由两种或更多不同的式(I)的4-羟基二氢查尔酮混合而成，其中R1、R2、R3和R4的定义如上所述，含有或由两种或更多不同的式(I)的4-羟基二氢查尔酮的盐混合而成，其中R1、R2、R3和R4的定义如上所述，含有或由式(I)的4-羟基二氢查尔酮或两种或更多不同的式(I)的4-羟基二氢查尔酮混合而成，其中R1、R2、R3和R4的定义如上所述，以及式(I)的4-羟基二氢查尔酮的盐或两种或更多不同的式(I)的4-羟基二氢查尔酮的盐混合而成，用于增强甜味物质的甜味或给予甜味香料的甜味印象。
• Verwendung von 4-Hydroxychalkonderivaten zur Maskierung eines unangenehmen Geschmacks
  申请人：Symrise GmbH & Co. KG

  公开号：EP1972203A1

  公开（公告）日：2008-09-24

  Beschrieben wird die Verwendung der 4- Hydroxychalkonderivate der Formel (I) wobei A eine Einfach- oder Doppelbindung darstellen kann, R1, R2 und R3, unabhängig voneinander, jeweils H, OH oder (vorzugsweise C1-C4-) Alkoxy bedeuten können, mit der Maßgabe, dass mindestens einer der Reste R1 bis R3 OH bedeutet, und R4 H, OH oder (vorzugsweise C1-C4-) Alkoxy bedeutet, und/oder (ii) deren Salzen und (iii) deren Gemischen zur Maskierung oder Verminderung des unangenehmen Geschmackseindrucks eines unangenehm schmeckenden Stoffes, sowie entsprechende Verfahren und Zubereitungen.

  式 (I) 的 4-羟基查尔酮衍生物的用途 其中 A 可代表单键或双键、 R1、R2 和 R3、 可各自独立地表示 H、OH 或（最好是 C1-C4-）烷氧基，但 R1 至 R3 自由基中至少有一个表示 OH、 和 R4 表示 H、OH 或（最好是 C1-C4-）烷氧基、 和/或 (ii) 它们的盐类 和 (iii) 它们的混合物 用于掩盖或减少难闻味道物质的难闻味道印象，以及相应的工艺和制剂。
• Aroma composition comprising o-coumaric acid to reduce or suppress undesirable taste impressions of sweeteners
  申请人：Symrise AG

  公开号：EP2340719A1

  公开（公告）日：2011-07-06

  The invention concerns an aroma composition to reduce or suppress undesirable taste impressions, in particular a bitter, astringent and/or sweetener-like taste and/or long-lasting aftertaste of a sweetener, in the oral cavity, comprising (i) one or more sweeteners and (ii) ortho-coumaric acid (OCA) and optionally (iii) one or more specific bitter-masking aroma substances and/or flavourings and optionally (iv) one or more sweetness intensifying aroma substances and/or sweeteners and optionally (v) one or more inactive substances or carriers. The invention also concerns a preparation, containing such an aroma composition. The invention also relates to the use of ortho-coumaric acid or of certrain aroma compositions comprising ortho-coumaric acid for reducing or eliminating undesirable taste effects, in particular a bitter, astringent and/or sweetener-like taste and/or long-lasting aftertaste of a sweetener, and corresponding methods for reducing or eliminating the undesirable taste impression, in particular a bitter, astringent and/or sweetener-like taste and/or long-lasting aftertaste of a sweetener.

  本发明涉及一种香味组合物，用于减少或抑制口腔中的不良味觉印象，特别是苦味、涩味和/或甜味剂样味道和/或甜味剂的持久余味，该组合物包含（i）一种或多种甜味剂和（ii）原香豆酸（OCA），以及（iii）一种或多种特定的掩盖苦味的香味物质和/或调味剂，以及（iv）一种或多种增强甜味的香味物质和/或甜味剂，以及（v）一种或多种非活性物质或载体。本发明还涉及一种含有这种香味组合物的制剂。本发明还涉及使用原香豆酸或含有原香豆酸的香味组合物来减少或消除不良口味影响，特别是甜味剂的苦味、涩味和/或甜味剂样味道和/或持久的回味，以及相应的减少或消除不良口味印象，特别是甜味剂的苦味、涩味和/或甜味剂样味道和/或持久的回味的方法。