10-(3-oxo-3-phenylpropyl)-9-(10H)-anthracenone | 211059-29-9

• 分子结构分类: 有机化合物 - 苯类化合物 - 蒽
• 英文名称: 10-(3-oxo-3-phenylpropyl)-9-(10H)-anthracenone
• 英文别名: 10-(3-oxo-3-phenyl-propyl)-anthrone；10-(3-Oxo-3-phenyl-propyl)-anthron；10-(3-oxo-3-phenylpropyl)-10H-anthracen-9-one
• CAS: 211059-29-9
• 化学式: C₂₃H₁₈O₂
• 分子量: 326.395
• InChiKey: LKCLTZVZTVZJPT-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  4.8
• 重原子数：
  25
• 可旋转键数：
  4
• 环数：
  4.0
• sp3杂化的碳原子比例：
  0.13
• 拓扑面积：
  34.1
• 氢给体数：
  0
• 氢受体数：
  2

反应信息

• 作为反应物：
  描述：

  10-(3-oxo-3-phenylpropyl)-9-(10H)-anthracenone 在 sodium hydroxide 作用下， 生成 10,10-二(3-氧代-3-苯基丙基)-9(10H)-蒽酮
  参考文献：
  名称：

  Perceptual and cognitive aspects of wine expertise

  摘要：

  This paper reviews experimental studies of wine expertise and the evidence that experts are better than novices at discriminating between, recognising, and describing wines in a consistent manner. An Australian Wine Knowledge test is reported that discriminates well between wine experts and novices (1st- year undergraduates). We examine the issue of whether expert performance is based on superior sensory ability, on fluency in "wine talk", or on knowledge about wine. Despite some evidence for more effective perceptual encoding in regular wine drinkers, it appears that expert performance may rely heavily on explicit knowledge.

  DOI：

  10.1080/00049530108255130
• 作为产物：
  描述：

  蒽酮 、 1-苯基-2-丙烯基-1-酮 在 zinc(II) chloride 作用下， 以 甲醇 为溶剂， 反应 2.0h， 以47%的产率得到10-(3-oxo-3-phenylpropyl)-9-(10H)-anthracenone
  参考文献：
  名称：

  Baik, Woonphil; Yoon, Cheol Hun; Lee, Ki Chang, Journal of Chemical Research, Miniprint, 1998, # 7, p. 1418 - 1424

  摘要：

  DOI：

文献信息

• Nakanishi, Proceedings of the Imperial Academy (Tokyo), 1933, vol. 9, p. 394,396
  作者：Nakanishi

  DOI：——

  日期：——
• Baik, Woonphil; Yoon, Cheol Hun; Lee, Ki Chang, Journal of Chemical Research, Miniprint, 1998, # 7, p. 1418 - 1424
  作者：Baik, Woonphil、Yoon, Cheol Hun、Lee, Ki Chang、Lee, Hyun Joo、Koo, Sangho、et al.

  DOI：——

  日期：——
• Perceptual and cognitive aspects of wine expertise
  作者：Angus L. Hughson、Robert A. Boakes

  DOI：10.1080/00049530108255130

  日期：2001.8.1

  This paper reviews experimental studies of wine expertise and the evidence that experts are better than novices at discriminating between, recognising, and describing wines in a consistent manner. An Australian Wine Knowledge test is reported that discriminates well between wine experts and novices (1st- year undergraduates). We examine the issue of whether expert performance is based on superior sensory ability, on fluency in "wine talk", or on knowledge about wine. Despite some evidence for more effective perceptual encoding in regular wine drinkers, it appears that expert performance may rely heavily on explicit knowledge.