Chemical Property of Absinthin
Chemical Property:
- Melting Point:165-166℃ (dec.)
- Boiling Point:700.6°Cat760mmHg
- PKA:14.66±0.70(Predicted)
- Flash Point:230.8°C
- PSA：93.06000
- Density:1.29g/cm3
- LogP:3.80240
- Storage Temp.:Amber Vial, -20°C Freezer, Under inert atmosphere
- Solubility.:Chloroform (Slightly, Sonicated), DMSO (Slightly), Methanol (Slightly)
- XLogP3:2.2
- Hydrogen Bond Donor Count:2
- Hydrogen Bond Acceptor Count:6
- Rotatable Bond Count:0
- Exact Mass:496.28248899
- Heavy Atom Count:36
- Complexity:1140
- Purity/Quality:
-
95%-98% *data from raw suppliers
Absinthin *data from reagent suppliers
Safty Information:
- Pictogram(s):
- Hazard Codes:
- MSDS Files:
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SDS file from LookChem
Useful:
- Canonical SMILES:CC1C2CCC(C3C4C5C=C(C6(C4C(=C3C2OC1=O)C)C5C(CCC7C6OC(=O)C7C)(C)O)C)(C)O
- Isomeric SMILES:C[C@H]1[C@@H]2CC[C@]([C@@H]3[C@H]4[C@H]5C=C([C@@]6([C@H]4C(=C3[C@H]2OC1=O)C)[C@@H]5[C@@](CC[C@@H]7[C@@H]6OC(=O)[C@H]7C)(C)O)C)(C)O
- Recent NIPH Clinical Trials:Examination of aroma inhalation effect on post oral surgery nausea
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Uses
Absinthin is an extract from the bitter liquor Absinthe, which owes its taste to substances found in the wormwood plant used in its formulation. Absinthin contributes to this bitter taste through action upon the hTAS2R14 bitter taste receptor.
