88086-86-6

Upstream product

• 123-08-0 4-hydroxy-benzaldehyde 
• 122089-71-8 2,3,4-tri-O-acetyl-L-rhamnopyranosyl trichloroacetimidate 
• 30021-94-4 1,2,3,4-O-tetraacetyl-α-L-rhamnopyranose 
• 172163-96-1 4-(2,3,4-tris-O-triethylsilyl-α-L-rhamnosyloxy)benzonitrile 
• 172163-98-3 4-(2,3,4-tri-O-acetyl-α-L-rhamnosyloxy)benzaldehyde O-methyloxime 
• 172163-93-8 4-(2',3',4'-Tri-O-acetyl-α-L-rhamnosyloxy)benzonitrile 
• 7404-35-5 1,2,3,4-tetra-O-acetyl-L-rhamnopyranose 
• 73-34-7 L-rhamnose 
• 172163-97-2 4-(2,3,4-tris-O-triethylsilyl-α-L-rhamnosyloxy)benzaldehyde 
• 88086-87-7 4-(2',3',4'-tri-O-acetyl-α-L-rhamnopyranosyloxy)benzaldehyde 

Relevant academic research and scientific papers

Synthesis of active principles from the leaves of Moringa oleifera using S-pent-4-enyl thioglycosides

α-l-Rhamnosides of 4-hydroxy-benzyl compounds with nitrile, carbamate, and thiocarbamate groups occurring in Moringa oleifera leaf extracts and the α-l-rhamnoside of anisaldehyde derivatives were synthesised. Electrophilic activation of S-pent-4-enyl thiorhamnosides was applied for the construction of glycosidic linkages. Copyright (C) 1997 Elsevier Science Ltd.

Enzymatic esterification and de-esterification of carbohydrates: synthesis of a naturally occurring rhamnopyranoside of p-hydroxybenzaldehyde and a systematic investigation of lipase-catalysed acylation of selected arylpyranosides

The regiocontrolled esterification and de-esterification of mono- and di-saccharides is reviewed.New results involving the enzyme-catalysed regioselective acylation of ribo-110, arabino-112, 119, xylo-111, and rhamnopyranosides 116, 118 (as well as two ar

Synthesis and Taste of Some Flavanone and Dihydrochalone Glycosides in which Carbohydrate Moieties are Located at differing Positions of the Aglycones

To clarify the influence upon taste of the sugar position in the aglycone of dihydrochalcone (DHC), new nine DHC glycosides were synthesized: naringin DHC 4-O-β-D-glucopyranoside (I), naringin DHC 4-O-β-D-galactopyranoside (II), naringin DHC 4-O-β-D-xylopyranoside (III), 3,2',3'-trihydroxy-4-methoxy DHC 3'-O-β-D-galactopyranoside (XII), 3,2',4'-trihydroxy-4-methoxy DHC 4'-O-β-D-galactopyranoside (XIII), 3,2',5'-trihydroxy-4-methoxy DHC 5'-O-β-D-galactopyranoside (XIV), 3,2',6'-trihydroxy-4-methoxy DHC 6'-O-β-D-glactopyranoside (XV), 3,2',4',6'-tetrahydroxy-4-methoxy DHC 2',4'-O-β-digalactopyranoside (XVI) and 3,2',4'-trihydroxy-4-methoxy DHC 4'-O- (XL).Such compounds as I, II and III which carry the sugars in both the A and B rings of the DHC's were completely tasteless.Between XII, XIII, XIV, XV, XVI and XL, XIII and XL were 140 and 400 times sweeter than sucrose and the remainder were either slightly sweet, tasteless or bitter.