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Cat. No.: HY-W726468

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Feruloylaspartic acid

Feruloylaspartic acid (Compound 19) is an N-cinnamoyl-L-amino acid, and it is a key astringent compound responsible for the puckering sensation in roasted cocoa beans. Feruloylaspartic acid elicits a puckering, astringent oral sensation without exhibiting a bitter taste.

For research use only. We do not sell to patients.

CAS No.: 177715-70-7
Formula: C₁₄H₁₅NO₇
Molecular Weight:309.27

Storage:

Please store the product under the recommended conditions in the Certificate of Analysis.

Data Sheet (265 KB)

Feruloylaspartic acid Chemical Structure

CAS No.: 177715-70-7

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Use of MCE Products

Fluorescent Dye

Strong Fluorescence Signal / Multi-Disciplinary Applications / High Fluorescence Specificity

Biological Activity

Description

Chemical Information

CAS No. 177715-70-7
Molecular Weight 309.27
Formula C₁₄H₁₅NO₇
SMILES

OC(C[C@@H](C(O)=O)NC(/C=C/C1=CC(OC)=C(C=C1)O)=O)=O
Structure Classification
- Phenols
- Monophenols
Initial Source
Shipping

Room temperature in continental US; may vary elsewhere.
Storage

Please store the product under the recommended conditions in the Certificate of Analysis.

Purity & Documentation

Select Batch:

Purity: 99.98%

Assay: 99.98%

ee.: 99.98%

Data Sheet (265 KB)
COA (2659 KB)
Elemental Analysis Report (2659 KB)
HNMR (2659 KB)
CNMR (2659 KB)
RP-HPLC (2659 KB)
NP-HPLC (2659 KB)
MS (2659 KB)
LCMS (2659 KB)
IR (2659 KB)
GC (2659 KB)
OR (2659 KB)
SDS-PAGE (2659 KB)
SEC-HPLC (2659 KB)
Other Report (2659 KB)
Handling Instructions (2659 KB)

References

[1]. Stark T, et al. Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments. J Agric Food Chem. 2006;54(15):5530-5539. [Content Brief]

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Help & FAQs

How should lyophilized recombinant proteins be reconstituted and stored?

1. Before opening the cap, centrifuge the vial at 13000 rpm for 20-30 seconds. This step will ensure that any lyophilized powder that may have adhered to the cap or walls is collected at the bottom of the vial, minimizing the risk of product loss.

Keywords

100 mg

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