88656
单咖啡酰酒石酸
analytical standard
别名:
2-咖啡酰-L-酒石酸
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关于此项目
经验公式（希尔记法）:
C13H12O9
化学文摘社编号:
分子量:
312.23
NACRES:
NA.24
PubChem Substance ID:
UNSPSC Code:
85151701
MDL number:
InChI key
SWGKAHCIOQPKFW-JTNORFRNSA-N
SMILES string
O[C@H]([C@@H](OC(=O)\C=C\c1ccc(O)c(O)c1)C(O)=O)C(O)=O
InChI
1S/C13H12O9/c14-7-3-1-6(5-8(7)15)2-4-9(16)22-11(13(20)21)10(17)12(18)19/h1-5,10-11,14-15,17H,(H,18,19)(H,20,21)/b4-2+/t10-,11-/m1/s1
grade
analytical standard
assay
≥97.0% (HPLC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
impurities
≤10.0% water
application(s)
food and beverages
format
neat
storage temp.
2-8°C
Quality Level
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Application
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Packaging
Bottomless glass bottle. Contents are inside inserted fused cone.
Other Notes
This compound is commonly found in plants of the genus: echinacea
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
Nicole Schöbel et al.
Chemical senses, 39(6), 471-487 (2014-04-11)
Astringency is an everyday sensory experience best described as a dry mouthfeel typically elicited by phenol-rich alimentary products like tea and wine. The neural correlates and cellular mechanisms of astringency perception are still not well understood. We explored taste and
Alejandro Cáceres-Mella et al.
Journal of agricultural and food chemistry, 62(29), 7255-7262 (2014-07-02)
The chemical and sensory effects of storing Sauvignon Blanc in colored bottles and exposing them to artificial light were examined. The colors of the bottles chosen were Dead Leaf Green, Antique Green, Amber, and Flint. The light was provided by
实验方案
HPLC Analysis of Polyphenols in Nero d'Avola Red Wine on Discovery® HS C18 (UV 280 nm)
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