| Identification | Back Directory | [Name]
Kauran-18-olc acid,16,1719-tnhydroxy-,(4a) | [CAS]
308821-59-2 | [Synonyms]
Kauran-18-olc acid,16,1719-tnhydroxy-,(4a)
(4alpha)-16,17,19-Trihydroxykauran-18-oic acid
Kauran-18-oic acid, 16,17,19-trihydroxy-, (4α)-
Kauran-18-oic acid, 16,17,19-trihydroxy-, (4α)-
(10alpha)-16alpha,17,19-Trihydroxykaurane-18-oic acid
Ent-16a, 17,19-trihydroxy chitosan-18-carboxylic acid | [Molecular Formula]
C20H32O5 | [MDL Number]
MFCD33029125 | [MOL File]
308821-59-2.mol | [Molecular Weight]
352.47 |
| Chemical Properties | Back Directory | [Melting point ]
244-246 °C(Solv: methanol (67-56-1)) | [Boiling point ]
553.8±35.0 °C(Predicted) | [density ]
1.29±0.1 g/cm3(Predicted) | [pka]
4.30±0.60(Predicted) |
| Hazard Information | Back Directory | [Uses]
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]. | [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. DOI:10.1021/acs.jafc.0c01479 |
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