Isocoumarin
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| General | ||||||||||
| Surname | Isocoumarin | |||||||||
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| Molecular formula | C 9 H 6 O 2 | |||||||||
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| properties | ||||||||||
| Molar mass | 146.14 g mol −1 | |||||||||
| Physical state |
firmly |
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| Melting point |
47-48 ° C |
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| As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . | ||||||||||
The isocoumarin (1 H , -Isochromen 1-on-1 H -2-benzopyran-1-one) is a Stellungisomer of coumarin in which the carbonyl group and the oxygen atom are reversed. The biosynthesis of isocoumarin takes place via the acetate-malonate synthesis route and not, like most phenolic components, via the shikimate synthesis route.
Occurrence
Isocoumarin and iscoumarin derivatives such as 6-methoxymellein are bitter substances that z. B. formed when incorrectly stored carrots .
Individual evidence
- ↑ a b entry on isocoumarins. In: Römpp Online . Georg Thieme Verlag, accessed on February 4, 2018.
- ↑ This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.
- ↑ a b E. Höhn, U. Künsch: Carrot taste - popularity, sweetness and bitterness . In: Agrarforschung , 2003 , 10 (4), pp. 144–149; Abstract .
- ↑ P. Schieberle, T. Hofmann: Bitter substances in carrots . In: Research Group of the Food Industry eV (FEI) , 2002 ; Abstract ( Memento of the original from February 28, 2017 in the Internet Archive ) Info: The archive link has been inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. .
