Theobroma cacao Linn.
(+)-N-[3',4'-Dihydroxy-(E)-cinnamoyl]-L-aspartic acid
![(+)-N-[3',4'-Dihydroxy-(E)-cinnamoyl]-L-aspartic acid](https://file.medchemexpress.com/product_pic/hy-w726476.gif "Click to View (+)-N-[3',4'-Dihydroxy-(E)-cinnamoyl]-L-aspartic acid Product Detail")
Cat. No.: HY-W726476
CAS No.: 860295-20-1
- Formula: C13H13NO7
- Molecular Weight: 295.24
(+)-N-[3',4'-Dihydroxy-(E)-cinnamoyl]-L-aspartic acid is an N-phenylpropenoyl amino acid compound that can be isolated from cocoa beans.
(-)-N-[3',4'-Dihydroxy-(E)-cinnamoyl]-L-tyrosine
![(-)-N-[3',4'-Dihydroxy-(E)-cinnamoyl]-L-tyrosine](https://file.medchemexpress.com/product_pic/hy-w700644.gif "Click to View (-)-N-[3',4'-Dihydroxy-(E)-cinnamoyl]-L-tyrosine Product Detail")
Cat. No.: HY-W700644
CAS No.: 124027-56-1
Synonyms: Caffeoyl-N-tyrosine
- Formula: C18H17NO6
- Molecular Weight: 343.33
(-)-N-[3',4'-Dihydroxy-(E)-cinnamoyl]-L-tyrosine (Caffeoyl-N-tyrosine) is an N-phenylpropenoylamino acid compound that can be isolated from cocoa beans. (-)-N-[3',4'-Dihydroxy-(E)-cinnamoyl]-L-tyrosine is involved in cocoa flavor formation.
