Kauran-18-oic acid, 16,17,19-trihydroxy-, (4α)-

Names

[ Name ]:
Kauran-18-oic acid, 16,17,19-trihydroxy-, (4α)-

[Synonym ]:
(5β,8α,9β,10α,13α,16β)-16,17,19-Trihydroxykauran-18-oic acid

Biological Activity

[Description]:

Kauran-18-oic acid, 16,17,19-trihydroxy-, (4α)- (compound 5) is a endogenous ent-kaurane diterpene compound in green coffee beans, providing direct chemical indicators of low-quality coffee[1].

[Related Catalog]:

Research Areas >> Others

Signaling Pathways >> Others >> Others

[In Vivo]

对-月桂烷二萜化合物

[References]

[1]. Sichaya Sittipod, et al. Identification of Compounds that Negatively Impact Coffee Flavor Quality Using Untargeted Liquid Chromatography/Mass Spectrometry Analysis. J Agric Food Chem. 2020 Sep 23;68(38):10424-10431.

Chemical & Physical Properties

[ Density]:
1.3±0.1 g/cm3

[ Boiling Point ]:
553.8±35.0 °C at 760 mmHg

[ Molecular Formula ]:
C₂₀H₃₂O₅

[ Molecular Weight ]:
352.465

[ Flash Point ]:
302.8±22.4 °C

[ Exact Mass ]:
352.224976

[ LogP ]:
1.75

[ Vapour Pressure ]:
0.0±3.4 mmHg at 25°C

[ Index of Refraction ]:
1.597

Kauran-18-oic acid, 16,17,19-trihydroxy-, (4α)-

Names

Biological Activity

Chemical & Physical Properties

Related Compounds