Feruloylaspartic acid

Overview

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.

Application

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Product Information

• Catalog No.: HY-W726468
• CAS No.: 177715-70-7
• Molecular Formula: C14H15NO7
• Molecular Weight: 309.27
• Purity: 99.98%
• Storage: Please store the product under the recommended conditions in the Certificate of Analysis.

Source

Original product source