Caftaric acid

Names

[ Name ]:
Caftaric acid

[Synonym ]:
Caftaric acid
(2R,3R)-2-{[(2E)-3-(3,4-Dihydroxyphenyl)-2-propenoyl]oxy}-3-hydroxysuccinic acid
trans-caftaric acid
Butanedioic acid, 2-[[(2E)-3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-3-hydroxy-, (2R,3R)-
(2R,3R)-2-{[(2E)-3-(3,4-Dihydroxyphenyl)prop-2-enoyl]oxy}-3-hydroxysuccinic acid

Biological Activity

[Description]:

Caftaric acid is a natural product.

[Related Catalog]:

Signaling Pathways >> Others >> Others

Research Areas >> Others

Natural Products >> Phenylpropanoids

[References]

[1]. Chun-Hua Wu, et al. Enhanced production of caftaric acid, chlorogenic acid and cichoric acid in suspension cultures of Echinacea purpurea by the manipulation of incubation temperature and photoperiod. Biochemical Engineering Journal Volume 36, Issue 3, 1

[2]. Trousdale E., Caftaric acid disappearance and conversion to products of enzymic oxidation in grape must and wine. American Journal Of Enology & Viticulture, 1985, 50-56

[Related Small Molecules]

Chemical & Physical Properties

[ Density]:
1.7±0.1 g/cm3

[ Boiling Point ]:
618.2±55.0 °C at 760 mmHg

[ Melting Point ]:
124-125ºC

[ Molecular Formula ]:
C₁₃H₁₂O₉

[ Molecular Weight ]:
312.229

[ Flash Point ]:
236.3±25.0 °C

[ Exact Mass ]:
312.048126

[ PSA ]:
161.59000

[ LogP ]:
1.14

[ Vapour Pressure ]:
0.0±1.9 mmHg at 25°C

[ Index of Refraction ]:
1.694

[ Storage condition ]:
2-8°C

MSDS

Click to get detail MSDS

Safety Information

[ RIDADR ]:
NONH for all modes of transport

Precursor & DownStream

Precursor

DownStream

Articles

Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds.

Chem. Senses 39(6) , 471-87, (2014)

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 o...

Chemical and sensory effects of storing sauvignon Blanc wine in colored bottles under artificial light.

J. Agric. Food Chem. 62(29) , 7255-62, (2014)

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...