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Supelco

Caftaric acid

analytical standard

Synonym(s):

2-Caffeoyl-L-tartaric acid

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About This Item

Empirical Formula (Hill Notation):
C13H12O9
CAS Number:
67879-58-7
Molecular Weight:
312.23
MDL number:
MFCD02094177
UNSPSC Code:
85151701
PubChem Substance ID:
329769668
NACRES:
NA.24

grade

analytical standard

Quality Level

100

Assay

≥97.0% (HPLC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

impurities

≤10.0% water

application(s)

food and beverages

format

neat

storage temp.

2-8°C

SMILES string

O[C@H]([C@@H](OC(=O)\C=C\c1ccc(O)c(O)c1)C(O)=O)C(O)=O

InChI

1S/C13H12O9/c14-7-3-1-6(5-8(7)15)2-4-9(16)22-11(13(20)21)10(17)12(18)19/h1-5,10-11,14-15,17H,(H,18,19)(H,20,21)/b4-2+/t10-,11-/m1/s1

InChI key

SWGKAHCIOQPKFW-JTNORFRNSA-N

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Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Packaging

Bottomless glass bottle. Contents are inside inserted fused cone.

Other Notes

This compound is commonly found in plants of the genus: echinacea

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

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Certificates of Analysis (COA)

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Nicole Schöbel et al.
Chemical senses, 39(6), 471-487 (2014-04-11)
Astringency is an everyday sensory experience best described as a dry mouthfeel typically elicited by phenol-rich alimentary products like tea and wine. The neural correlates and cellular mechanisms of astringency perception are still not well understood. We explored taste and
Alejandro Cáceres-Mella et al.
Journal of agricultural and food chemistry, 62(29), 7255-7262 (2014-07-02)
The chemical and sensory effects of storing Sauvignon Blanc in colored bottles and exposing them to artificial light were examined. The colors of the bottles chosen were Dead Leaf Green, Antique Green, Amber, and Flint. The light was provided by

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