Eugenin

Eugenin is a chromone derivative, a phenolic compound found in cloves. It is also one of the compounds responsible for bitterness in carrots.[1]

Eugenin
Chemical structure of eugenin
Names
Preferred IUPAC name
5-Hydroxy-7-methoxy-2-methyl-4H-1-benzopyran-4-one
Other names
5-Hydroxy-7-methoxy-2-methylchromone
Identifiers
3D model (JSmol)
ChEBI
ChemSpider
UNII
  • InChI=1S/C11H10O4/c1-6-3-8(12)11-9(13)4-7(14-2)5-10(11)15-6/h3-5,13H,1-2H3 ☒N
    Key: SUTUBQHKZRNZRA-UHFFFAOYSA-N ☒N
  • InChI=1/C11H10O4/c1-6-3-8(12)11-9(13)4-7(14-2)5-10(11)15-6/h3-5,13H,1-2H3
    Key: SUTUBQHKZRNZRA-UHFFFAOYAN
  • O=C\1c2c(O/C(=C/1)C)cc(OC)cc2O
Properties
C11H10O4
Molar mass 206.197 g·mol−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

Derivatives
  • 6-Hydroxymethyleugenin can be isolated from the fungal species Chaetomium minutum.[2]

References
  1. Czepa, A; Hofmann, T (2003). "Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree". Journal of Agricultural and Food Chemistry. 51 (13): 3865–73. doi:10.1021/jf034085+. PMID 12797757.
  2. Hauser, D.; Zardin, Therese (1972). "Isolation of 6-hydroxymethyl-eugenin from Chaetomium minutum". Experientia. 28 (9): 1114–5. doi:10.1007/BF01918708. PMID 4579107. S2CID 7551396.


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