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Merck
CN

W303801

蔗糖八乙酸酯

≥97%, FG

别名:

D-(+)-蔗糖八乙酸酯, 八乙酸蔗糖酯

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关于此项目

经验公式（希尔记法）:
C28H38O19
化学文摘社编号:
126-14-7
分子量:
678.59
FEMA Number:
3038
Council of Europe no.:
4219
UNSPSC Code:
12164502
PubChem Substance ID:
24901440
Flavis number:
16.081
EC Number:
204-772-1
NACRES:
NA.21
MDL number:
MFCD00006623
Beilstein/REAXYS Number:
79290
Organoleptic:
odorless
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

主要文件

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SMILES string

CC(=O)OC[C@H]1O[C@H](O[C@]2(COC(C)=O)O[C@H](COC(C)=O)[C@@H](OC(C)=O)[C@@H]2OC(C)=O)[C@H](OC(C)=O)[C@@H](OC(C)=O)[C@@H]1OC(C)=O

InChI

1S/C28H38O19/c1-12(29)37-9-20-22(40-15(4)32)24(42-17(6)34)25(43-18(7)35)27(45-20)47-28(11-39-14(3)31)26(44-19(8)36)23(41-16(5)33)21(46-28)10-38-13(2)30/h20-27H,9-11H2,1-8H3/t20-,21-,22-,23-,24+,25-,26+,27-,28+/m1/s1

InChI key

ZIJKGAXBCRWEOL-SAXBRCJISA-N

biological source

synthetic

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 872/2012, FDA 21 CFR 172.515, FDA 21 CFR 175.105

assay

≥97%

optical activity

[α]20/D +59°, c = 2.5 in ethanol

bp

260 °C (lit.)

mp

82-85 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

odorless

Quality Level

300, 400

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相关类别

General description

Sucrose octaacetate is an acetylated analog of sucrose and a food-safe classical bitterant commonly used in food and dairy products.

Application


  • High-Degree Concentration Organic Solvent Forward Osmosis for Pharmaceutical Pre-Concentration.: Investigates the potential of organic solvent forward osmosis technologies in pharmaceutical applications, focusing on pre-concentration processes that may benefit from the stabilizing effects of sucrose octaacetate (Takada et al., 2024).

  • Nutrient-conditioned intake stimulation does not require a distinctive flavor cue in rats.: Explores behavioral responses in rats to various flavors including sucrose octaacetate, suggesting implications for understanding human dietary choices and the development of food additives (Sclafani et al., 2020).

  • Discrimination of Isointense Bitter Stimuli in a Beer Model System.: Examines the ability of individuals to distinguish between different bitter compounds, including sucrose octaacetate, in a controlled beer tasting model, which can influence food science and product development (Higgins and Hayes, 2020).

存储类别

11 - Combustible Solids

wgk

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

法规信息

涉药品监管产品
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT0578
SHBS9427
SHBS6072
SHBR0450
SHBQ9083

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Odor-cued bitter taste avoidance
Coppola DM and Slotnick B
Chemical Senses, 43(4), 239-247 (2018)
Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences
Harwood ML, et al.
Journal of Dairy Science, 96(8), 4938-4944 (2013)
A Sclafani et al.
The American journal of physiology, 270(6 Pt 2), R1197-R1202 (1996-06-01)
Rats offered a carbohydrate solution (sugar or polysaccharide) in addition to chow typically overeat and gain excessive weight. The present study sought to determine if the palatable taste of these solutions contributes to the overeating response. Adult female rats were
Ayako Ishii et al.
Behavior genetics, 41(5), 716-723 (2011-04-05)
Based on crosses among inbred strains derived principally from M. m. domesticus, sucrose octaacetate (SOA) aversion in laboratory mice has been thought for many years to be controlled by a single genetic locus (Soa) located on distal chromosome (Chr) 6.
A I Spielman et al.
The American journal of physiology, 270(3 Pt 1), C926-C931 (1996-03-01)
The tasting of bitter compounds may have evolved as a protective mechanism against ingestion of potentially harmful substances. We have identified second messengers involved in bitter taste and show here for the first time that they are rapid and transient.
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