Detail of "6894-43-5"

CAS Number:
6894-43-5
Name:
5a,8-Methano-5aH-cyclohepta[5,6]naphtho[2,1-b]furan-7-methanol,3b,4,5,6,7,8,9,10,10a,10b-decahydro-7-hydroxy-10b-methyl-,(3bS,5aS,7R,8R,10aR,10bS)-
Molecular Structure:
Formula:
C20H26 O3
Molecular Weight:
314.4186
Synonyms:
5a,8-Methano-5aH-cyclohepta[5,6]naphtho[2,1-b]furan-7-methanol,3b,4,5,6,7,8,9,10,10a,10b-decahydro-7-hydroxy-10b-methyl-, [3bS-(3ba,5ab,7b,8b,10aa,10bb)]-; 5a,8-Methano-5aH-cyclohepta[5,6]naphtho[2,1-b]furan-7-methanol, 3ba,4,5,6,7,8a,9,10,10a,10b-decahydro-7-hydroxy-10bb-methyl- (7CI,8CI); Kahweol (6CI)
Density:
1.25 g/cm³
Boiling Point:
476.6 °C at 760 mmHg
Flash Point:
242 °C
Solubility:
Soluble in ethyl acetate, acetone or DMSO; insoluble in water.
Appearance:
Off-white to yellow solid.

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Diterpenes in coffee oils for the evaluation of raw coffee according to type and processing: Diterpenes in coffee oils for the evaluation of raw coffee according to type and processing. Wurziger, J. (Chem. Lebensmitteluntersuchungsanst., Hyg. Inst., Hamburg, Ger.). Fette, Seifen, Anstrichm., 79(8), 334-9 (German) 1977. CODEN: FSASAX. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Com. varieties of coffee are classified as Arabica and Robusta. Differences between these 2 types are shown and the possibilities for their detection on the basis of diterpenes (cahweol [6894-43-5]) are explained. Arabica types contain cahweol in varying amts., which can be quant. expressed by a color reaction (Wurziger, J.; Purazrang, H., 1972). Examples are given to show that the processing of raw coffee (steaming, decaffeination, 5-hydroxytryptamide redn.) leads to varying degrees of redn. of cahweol color absorption. Thus it is possible to recognize processed raw coffee on the basis of the cahweol color reaction and to describe the effects of processing. The cahweol color reaction is a suitable indicator for processed raw coffee, esp. for steamed raw coffee.

The cholesterol-raising factor from coffee beans: The cholesterol-raising factor from coffee beans.Some chemicals with cas registry numbers like 469-83-0 and 6894-43-5 are also used. Urgert, R.; Katan, M. B. (Dep. Human Nutrition, Wageningen Agricultural Univ., Wageningen 6703, Neth.). Journal of the Royal Society of Medicine, 89(11), 618-623 (English) 1996 Royal Society of Medicine Press. CODEN: JRSMD9. ISSN: 0141-0768. DOCUMENT TYPE: Journal; General Review CA Section: 17 (Food and Feed Chemistry) A review with 60 refs. Coffee beans and some types of coffee brew (not the regular types of coffee prepd. with a paper filter or with sol. coffee granules) contain the diterpenes cafestol and kahweol. Cafestol and kahweol raise the serum concn. of cholesterol and triglycerides in humans, and they also appear to slightly affect the integrity of liver cells. Both effects are transient after withdrawal of the diterpenes, and it is as yet unsure whether these effects are assocd. Patients at increased risk of heart disease who drink large amts. of coffee should be advised to select brews low in diterpenes. .