Oxime V

Last updated
Oxime V
Oxime V structure.svg
Names
IUPAC name
4-(Methoxymethyl)-1,4-cyclohexadiene-1-carboxaldehyde syn-oxime
Identifiers
3D model (JSmol)
ChEMBL
ChemSpider
PubChem CID
  • InChI=1S/C9H13NO2/c1-12-7-9-4-2-8(3-5-9)6-10-11/h2,5-6,11H,3-4,7H2,1H3/b10-6+
    Key: LNTHQBNSXNQPPZ-UXBLZVDNSA-N
  • C(=N/O)\C=1CC=C(COC)CC1
Properties
C9H13NO2
Molar mass 167.208 g·mol−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

Oxime V is a chemical compound that has been studied as a potential sweetener. Oxime V was first reported in 1976 as a synthetic analog of the semisynthetic sugar substitute perillartine. [1] It is about 450 times as sweet as sucrose and is more water-soluble than perillartine. [2] Its metabolism and toxicology have been investigated, [3] and it has been found to have promising properties, [2] but it is not currently marketed.

In 2022, oxime V was identified in citrus. [4] [5]

References

  1. ↑ Acton, E. M.; Stone, H. (1976). "Potential New Artificial Sweetener from Study of Structure-Taste Relationships". Science. 193 (4253): 584–586. Bibcode:1976Sci...193..584A. doi:10.1126/science.959816. PMID   959816.
  2. 1 2 A. Douglas Kinghorn and Cesar M. Comadre (2001). "Chapter 12. Less Common High-Potency Sweeteners". In Lyn O'Brien-Nabors (ed.). Alternative Sweeteners (3rd ed.). p. 222. ISBN   0-8247-0437-1.
  3. ↑ Hitoma, C.; Acton, E. M.; Degraw, J. I.; Thomas, D. W. (1985). "Metabolic and Toxicologic Study of an Artificial Sweetener, Oxime V". Drug and Chemical Toxicology. 8 (4): 195–206. doi:10.3109/01480548509038645. PMID   3841048.
  4. ↑ Wang, Zhixin; Gmitter, Frederick G.; Grosser, Jude W.; Wang, Yu (2022). "Natural Sweeteners and Sweetness-Enhancing Compounds Identified in Citrus Using an Efficient Metabolomics-Based Screening Strategy". Journal of Agricultural and Food Chemistry. 70 (34): 10593–10603. doi:10.1021/acs.jafc.2c03515. PMID   35980814. S2CID   251645690.
  5. ↑ "Researchers find new sugar substitutes in citrus that could change food and beverage industry". Science Daily. September 20, 2022.


This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.