| Revision as of 06:40, 20 April 2011 editCheMoBot (talk | contribs)Bots141,565 edits Updating {{chembox}} (no changed fields - added verified revid - updated 'UNII_Ref', 'ChemSpiderID_Ref', 'StdInChI_Ref', 'StdInChIKey_Ref', 'ChEMBL_Ref', 'KEGG_Ref') per Chem/Drugbox validation (← Previous edit |
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{{chembox |
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{{chembox |
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| verifiedrevid = 399477640 |
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|ImageFile=hernandulcin structure.png |
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| verifiedrevid = 424981549 |
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|ImageSize=200px |
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| ImageFile=hernandulcin structure.png |
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|IUPACName=(6''S'')-6--3-methylcyclohex-2-en-1-one |
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| ImageSize=200px |
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|OtherNames= |
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| PIN=(6''S'')-6--3-methylcyclohex-2-en-1-one |
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|Section1={{Chembox Identifiers |
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|Section1={{Chembox Identifiers |
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| CASNo_Ref = {{cascite|correct|??}} |
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| CASNo=95602-94-1 |
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| CASNo=95602-94-1 |
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| PubChem=125608 |
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| UNII_Ref = {{fdacite|correct|FDA}} |
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| SMILES=CC1=CC(=O)(CC1)(C)(CCC=C(C)C)O |
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| UNII = 7V22TJL7NX |
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| PubChem=125608 |
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| SMILES=CC1=CC(=O)(CC1)(C)(CCC=C(C)C)O |
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| ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}} |
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| ChemSpiderID = 111731 |
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| InChI = 1/C15H24O2/c1-11(2)6-5-9-15(4,17)13-8-7-12(3)10-14(13)16/h6,10,13,17H,5,7-9H2,1-4H3/t13-,15+/m1/s1 |
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| InChIKey = HYQNKKAJVPMBDR-HIFRSBDPBM |
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| StdInChI_Ref = {{stdinchicite|changed|chemspider}} |
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| StdInChI = 1S/C15H24O2/c1-11(2)6-5-9-15(4,17)13-8-7-12(3)10-14(13)16/h6,10,13,17H,5,7-9H2,1-4H3/t13-,15+/m1/s1 |
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| StdInChIKey_Ref = {{stdinchicite|changed|chemspider}} |
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| StdInChIKey = HYQNKKAJVPMBDR-HIFRSBDPSA-N |
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}} |
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|Section2={{Chembox Properties |
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|Section2={{Chembox Properties |
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| Formula=C<sub>15</sub>H<sub>24</sub>O<sub>2</sub> |
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| Formula=C<sub>15</sub>H<sub>24</sub>O<sub>2</sub> |
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| MolarMass=236.35 g/mol |
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| MolarMass=236.35 g/mol |
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|Section3={{Chembox Hazards |
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]'' plant, which naturally produces hernandulcin.]] |
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]'' plant, which naturally produces hernandulcin.]] |
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'''Hernandulcin''' is an intensely sweet chemical compound gained from the chiefly Mexican and South American plant '']''.<ref>{{cite web |
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'''Hernandulcin''' is an intensely sweet chemical compound gained from the chiefly Mexican and South American plant '']''.<ref>{{cite web |
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|url = http://www.dansukker.com/omsocker/sotningslexikon/skrivut.asp?id=140 |
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|url=http://www.dansukker.com/omsocker/sotningslexikon/skrivut.asp?id=140 |
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|title = Dansukker Sweetness Glossary |
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|title=Dansukker Sweetness Glossary |
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|accessdate = August 19, 2007 |
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|accessdate=August 19, 2007 |
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|archiveurl=https://web.archive.org/web/20070928002343/http://www.dansukker.com/omsocker/sotningslexikon/skrivut.asp?id=140 |
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|archiveurl = http://web.archive.org/web/20070928002343/http://www.dansukker.com/omsocker/sotningslexikon/skrivut.asp?id=140 <!-- Bot retrieved archive --> |archivedate = September 28, 2007 |quote = |
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==History and origin== |
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==History and origin== |
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In the 1570s, ] physician ]<ref>{{cite news |
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In the 1570s, ] physician ]<ref>{{cite news |
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|url = http://www.findarticles.com/p/articles/mi_m1200/is_v127/ai_3614350 |
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| url = http://www.findarticles.com/p/articles/mi_m1200/is_v127/ai_3614350 |
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|title = Find Articles Science News (from 1985) |
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| title = Find Articles Science News (from 1985) |
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|accessdate = August 19, 2007 |
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| accessdate = August 19, 2007 |
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| year = 1985 |
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|year = 1985 |
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</ref> described a remarkably sweet plant known to the ]s as Tzonpelic xihuitl, meaning "sweet herb". This reference, accompanied by an accurate description and illustration of the plant, led to a group of pharmacognocists in 1985 to a previously unrecognised, intensely sweet chemical that can provide ] without ]. Cesar M. Compadre, and A. Douglas Kinghorn, from the ] isolated and identified the sweet ] from the leaves and flowers of the '']'' plant, in Mexico. The researchers noted the chemical structure of the ] oil, and named it hernandulcin after Francisco Hernandez. By slightly modifying the compound, they identified the three parts of the chemical structure which caused the intensely sweet taste - the ] group, and the ] group, and the hydrophobic side chain |
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</ref> described a remarkably sweet plant known to the ]s as Tzonpelic xihuitl, meaning "sweet herb". This reference, accompanied by an accurate description and illustration of the plant, led to a group of pharmacognocists in 1985 to a previously unrecognised, intensely sweet chemical that can provide ] without ]. Cesar M. Compadre, and A. Douglas Kinghorn, from the ] isolated and identified the sweet ] from the leaves and flowers of the '']'' plant, in Mexico. The researchers noted the chemical structure of the ] oil, and named it hernandulcin after Francisco Hernandez. |
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==Structure== |
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== Structure == |
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Hernandulcin is a ] with the molecular formula C<sub>15</sub>H<sub>24</sub>O<sub>2</sub>. By slightly modifying the compound, researchers have identified the three parts of the chemical structure that produced the intense the sweet taste - the ] group, and the ] group, and the hydrophobic side chain. Hernandulcin was the first sesquiterpene found to be sweet, and after a panel of volunteers tasted hernandulcin, it was determined that it was more than 1,000 times sweeter than ]. Hernandulcin also has a minty ], and does not cause tooth decay, which would make it a good candidate for oral hygiene products. |
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Hernandulcin is a ] with the molecular formula C<sub>15</sub>H<sub>24</sub>O<sub>2</sub>. By slightly modifying the compound, researchers have identified the three parts of the chemical structure that produced the intense sweet taste—the ] group, the ] group, and the hydrophobic side chain. Hernandulcin was the first sesquiterpene found to be sweet, and after a panel of volunteers tasted hernandulcin, it was determined that it was more than 1,000 times sweeter than ]. Hernandulcin also has a minty ], and does not cause tooth decay, which would make it a good candidate for oral hygiene products. |
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==References== |
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==References== |
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