Introduction:Basic information about CAS 67879-58-7|Caftaric acid, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
Signaling Pathways >>Others >>OthersResearch Areas >>OthersNatural 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
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
InChIKey
SWGKAHCIOQPKFW-JTNORFRNSA-N
SMILES
O=C(C=Cc1ccc(O)c(O)c1)OC(C(=O)O)C(O)C(=O)O
Storage condition
2-8°C
Safety Information
RIDADR
NONH for all modes of transport
Articles2
More 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...