CAS 1220616-48-7: Rebaudioside O
Formula:C62H100O37
InChI:InChI=1S/C62H100O37/c1-20-12-61-10-6-28-59(3,29(61)7-11-62(20,19-61)99-57-50(97-54-44(83)40(79)34(73)25(16-66)90-54)48(36(75)27(18-68)92-57)95-53-43(82)39(78)33(72)24(15-65)89-53)8-5-9-60(28,4)58(85)98-56-49(47(35(74)26(17-67)91-56)94-52-42(81)38(77)32(71)23(14-64)88-52)96-55-45(84)46(30(69)21(2)86-55)93-51-41(80)37(76)31(70)22(13-63)87-51/h21-57,63-84H,1,5-19H2,2-4H3/t21-,22+,23+,24+,25+,26+,27+,28-,29-,30-,31+,32+,33+,34+,35+,36+,37-,38-,39-,40-,41+,42+,43+,44+,45+,46+,47-,48-,49+,50+,51-,52-,53-,54-,55-,56-,57-,59+,60+,61+,62-/m0/s1
InChI key:InChIKey=KTOQMKFUTRIEQB-GXSUQLSCSA-N
SMILES:C[C@]12[C@]3([C@]4(C[C@](O[C@H]5[C@H](O[C@@H]6O[C@H](CO)[C@@H](O)[C@H](O)[C@H]6O)[C@@H](O[C@@H]7O[C@H](CO)[C@@H](O)[C@H](O)[C@H]7O)[C@H](O)[C@@H](CO)O5)(C(=C)C4)CC3)CC[C@@]1([C@@](C(O[C@H]8[C@H](O[C@H]9[C@H](O)[C@H](O[C@@H]%10O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%10O)[C@@H](O)[C@H](C)O9)[C@@H](O[C@@H]%11O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%11O)[C@H](O)[C@@H](CO)O8)=O)(C)CCC2)[H])[H]
Synonyms:- Kaur-16-en-18-oic acid, 13-[(O-β-D-glucopyranosyl-(1→2)-O-[β-D-glucopyranosyl-(1→3)]-β-D-glucopyranosyl)oxy]-, O-β-D-glucopyranosyl-(1→3)-O-6-deoxy-α-L-mannopyranosyl-(1→2)-O-[β-D-glucopyranosyl-(1→3)]-β-D-glucopyranosyl ester, (4α)-
- Rebaudioside O
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Rebaudioside O
CAS:Rebaudioside O, a steviol glycoside extractable from S. rebaudiana Morita-a cultivar of S. rebaudiana Bertoni-is employed as a sweetener [1] [2] [3].Formula:C62H100O37Color and Shape:SolidMolecular weight:1437.44Rebaudioside O
CAS:Rebaudioside O is a high-intensity sweetener, which is a steviol glycoside isolated from the leaves of the Stevia rebaudiana plant. This molecule, like other steviol glycosides, is characterized by its ability to provide a sweetening effect without the caloric contribution typical of carbohydrates. The mode of action for Rebaudioside O involves its interaction with the sweet taste receptors on the tongue, specifically the TAS1R2 and TAS1R3 receptor subtypes, which leads to the activation of sweet perception pathways in humans. Rebaudioside O is predominantly utilized in the food and beverage industry as a sugar substitute, catering to products targeted at health-conscious consumers and individuals managing caloric intake or conditions such as diabetes. Given its high sweetness potency compared to sucrose, it is used in minute quantities, providing a desirable sweetness profile while enabling the reduction of sugar content in various formulations. Its applications extend to a wide range of products, including beverages, confectioneries, and dietary supplements. Researchers are continually studying the compound for its potential metabolic effects and sensory attributes, contributing to an evolving landscape in low-calorie sweetening solutions.Formula:C62H100O37Purity:Min. 95%Color and Shape:PowderMolecular weight:1,437.44 g/molRebaudioside o
CAS:Natural glycosideFormula:C62H100O37Purity:≥ 95.0 % (HPLC)Color and Shape:PowderMolecular weight:1437.44
