DihydroactindiolideCAS# 15356-74-8 |
- Dihydroactinidiolide
Catalog No.:BCN6890
CAS No.:17092-92-1
Quality Control & MSDS
Number of papers citing our products
Chemical structure
3D structure
| Cas No. | 15356-74-8 | SDF | Download SDF |
| PubChem ID | 27209.0 | Appearance | Powder |
| Formula | C11H16O2 | M.Wt | 180.25 |
| Type of Compound | N/A | Storage | Desiccate at -20°C |
| Solubility | Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | ||
| Chemical Name | 4,4,7a-trimethyl-6,7-dihydro-5H-1-benzofuran-2-one | ||
| SMILES | CC1(CCCC2(C1=CC(=O)O2)C)C | ||
| Standard InChIKey | IMKHDCBNRDRUEB-UHFFFAOYSA-N | ||
| Standard InChI | InChI=1S/C11H16O2/c1-10(2)5-4-6-11(3)8(10)7-9(12)13-11/h7H,4-6H2,1-3H3 | ||
| General tips | For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months. We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months. Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it. |
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| About Packaging | 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial. 2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial. 3. Try to avoid loss or contamination during the experiment. |
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| Shipping Condition | Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request. | ||
Dihydroactindiolide Dilution Calculator
Dihydroactindiolide Molarity Calculator
| 1 mg | 5 mg | 10 mg | 20 mg | 25 mg | |
| 1 mM | 5.5479 mL | 27.7393 mL | 55.4785 mL | 110.957 mL | 138.6963 mL |
| 5 mM | 1.1096 mL | 5.5479 mL | 11.0957 mL | 22.1914 mL | 27.7393 mL |
| 10 mM | 0.5548 mL | 2.7739 mL | 5.5479 mL | 11.0957 mL | 13.8696 mL |
| 50 mM | 0.111 mL | 0.5548 mL | 1.1096 mL | 2.2191 mL | 2.7739 mL |
| 100 mM | 0.0555 mL | 0.2774 mL | 0.5548 mL | 1.1096 mL | 1.387 mL |
| * Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations. | |||||
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Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis.[Pubmed:37336100]
Food Chem. 2023 Nov 15;426:136527.
Fu brick tea (FBT) is popular for its unique 'fungal flower' aroma, however, its key odor-active compounds are essentially unknown. In this study, the odor-active compounds of "stale-fungal" aroma (CJX), "fresh-fungal" aroma (QJX), and "fermentation-fungal" aroma (FJX) types FBT were extracted and examined by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatographyolfactometry (GC-O). A total of 43 volatile and 38 odor-active compounds were identified by these methods. Among them, the content of Dihydroactindiolide (4596-13189 microg/L), (E)-linalool oxide (2863-6627 microg/L), and benzyl alcohol (4992-6859 microg/L) were highest. Aroma recombination experiments further verified that these odor-active compounds could be simulated the overall aroma profile of FBT successfully. Furthermore, omission experiments confirmed that 15, 20, and 15 key odor-active compounds in CJX, QJX, and FJX FBT, respectively. This study will provide a theoretical basis for comprehensively understanding the formation of characteristic aromas in FBT.
Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage.[Pubmed:37316031]
Food Res Int. 2023 Aug;170:113050.
Changes in carotenoids and volatiles (including beta-carotene-metabolites) of freeze-dried carrots (FDC) treated by thermal/nonthermal-ultrasound (40 KHz, 10 min) and ascorbic (2%, w/v)-CaCl(2) (1%, w/v) solution ((H)UAA-CaCl(2)) during a 120-day storage period were investigated. The results of HS-SPME/GC-MS showed that caryophyllene was the dominant volatile compound (70.80-275.74 microg/g, d.b) in FDC, and 144 volatile compounds were detected in 6 samples. Besides, 23 volatile compounds were significantly correlated with beta-carotene content (p < 0.05), and beta-carotene degraded to off-flavor compounds (beta-ionone: 22.85-117.26 microg/g, beta-cyclocitral: 0-113.84 microg/g and Dihydroactindiolide: 4.04-128.37 microg/g) that had adverse effects on FDC flavor. However, UAA-CaCl(2) effectively preserved the total carotenoid content (793.37 microg/g), and HUAA-CaCl(2) reduced the off-odors (such as beta-cyclocitral and isothymol) formation at the end of storage. These results indicated that (H)UAA-CaCl(2) treatments were conducive to the maintenance of carotenoids and the flavor quality of FDC.
Generation of saffron volatiles by thermal carotenoid degradation.[Pubmed:16939346]
J Agric Food Chem. 2006 Sep 6;54(18):6825-34.
Generation of volatiles by thermal treatments has been studied in saffron spice for two reasons: (a) to determine volatile profile changes during simulated aging processes and (b) to study the volatile generation pathway. During the aging process, while the amounts of C10 compounds such as safranal and HTCC increase, the amounts of C9 compounds such as isophorone and 2,6,6-trimethylcyclohexane-1,4-dione decrease. A new compound tentatively identified as 4,5,6,7-tetrahydro-7,7-dimethyl-5-oxo-3H-isobenzofuranone seems to play a very important role in the aging process. The importance of this compound, structurally similar to Dihydroactindiolide, was also confirmed when the saffron volatile fraction was analyzed via the degradation of the linear chain of crocetin and crocetin esters and is reported for the first time in this paper. Thermal degradation studies of zeaxanthin, crocetin, and trans and cis crocetin esters isomers allowed us to propose different mechanisms which explain saffron volatile generation depending on the crocetin ester isomer structure.
