Phyllodulcin

Structural formula
General
Surname	Phyllodulcin
other names	(3 R ) -8-Hydroxy-3- (3-hydroxy-4-methoxyphenyl) -3,4-dihydroisochromen-1-one ( IUPAC )
Molecular formula	C 16 H 14 O 5
External identifiers / databases
PubChem	146694
ChemSpider	129391
Wikidata	Q5961163
properties
Molar mass	286.28 g mol −1
safety instructions
GHS hazard labeling ; no classification available
GHS hazard labeling ; no classification available
	As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

Phyllodulcin is a naturally occurring sweet-tasting substance. From a chemical point of view, it is a derivative of 3,4-dihydroisocoumarin . The compound has a stereocenter (see chirality ).

Occurrence

Phyllodulcin occurs in the leaves of a Japanese variety of garden hydrangea ( Hydrangea macrophylla var. Thunbergii ) and was first isolated in 1916.

properties

The sweetness of phyllodulcin is 400 times (according to another source 600–800 times) as great as that of sucrose . The taste impression increases slowly, then slowly decreases again and leaves a licorice-like aftertaste. The substance is poorly soluble in water.

use

Phyllodulcin is not used as a sweetener . However, the leaves of the hydrangea variety native to Japan are used to make a sweet tea called amacha .

Individual evidence

↑ This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.
↑ Hans-Dieter Belitz, Werner Grosch: Textbook of food chemistry . 3. Edition. Springer, 1987, ISBN 3-540-16962-8 , pp. 353 ( limited preview in Google Book search).
↑ ^a ^b L. Zechmeister (Ed.): Advances in Chemistry of Organic Natural Products, Volume XXII . Springer-Verlag, 1964, ISBN 3-7091-7146-6 , p. 132 ( limited preview in Google Book search).
↑ ^a ^b Lyn O'Brien-Nabors: Alternative Sweeteners, Third Edition, Revised and Expanded . CRC Press, 2001, ISBN 0-8247-0437-1 , pp. 213–214 ( limited preview in Google Book search).
^ S. Marie, JR Piggott (Ed.): Handbook of Sweeteners . Springer Science + Business Media, 1991, ISBN 1-4757-5382-9 , pp. 158 ( limited preview in Google Book search).

[NV-1] This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.

[Belitz-2] Hans-Dieter Belitz, Werner Grosch: Textbook of food chemistry . 3. Edition. Springer, 1987, ISBN 3-540-16962-8 , pp. 353 ( limited preview in Google Book search).

[Zechmeister-3] L. Zechmeister (Ed.): Advances in Chemistry of Organic Natural Products, Volume XXII . Springer-Verlag, 1964, ISBN 3-7091-7146-6 , p. 132 ( limited preview in Google Book search).

[Lyn_O’Brien-Nabors-4] Lyn O'Brien-Nabors: Alternative Sweeteners, Third Edition, Revised and Expanded . CRC Press, 2001, ISBN 0-8247-0437-1 , pp. 213–214 ( limited preview in Google Book search).

[Handbook-5] S. Marie, JR Piggott (Ed.): Handbook of Sweeteners . Springer Science + Business Media, 1991, ISBN 1-4757-5382-9 , pp. 158 ( limited preview in Google Book search).