Compound NJ2

Compound NJ2
Names
	IUPAC name 6,20-bis(3,4-dihydroxyphenyl)-7,10,16,19-tetrahydroxy-5,21-dioxa-13-oxoniapentacyclo[12.8.0.03,12.04,9.017,22]docosa-1,3(12),4(9),10,13,15,17(22)-heptaene-2-carboxylic acid
Identifiers
3D model (JSmol)	Interactive image;
PubChem CID	73194534;
	InChI InChI=1S/C32H24O13/c33-15-3-1-11(5-19(15)37)28-21(39)7-13-17(35)9-23-25(30(13)44-28)27(32(41)42)26-24(43-23)10-18(36)14-8-22(40)29(45-31(14)26)12-2-4-16(34)20(38)6-12/h1-6,9-10,21-22,28-29,39-40H,7-8H2,(H6-,33,34,35,36,37,38,41,42)/p+1 Key: VVMHZAVGHYVZHM-UHFFFAOYSA-O;
	SMILES Oc6ccc(cc6O)C7Oc(c5CC7O)c4c(C(=O)O)c(c(cc1O)[o+]c4cc5O)c(c1CC2O)OC2c(cc3O)ccc3O;
Properties
Chemical formula	C32H25O13+
Molar mass	617.538 g·mol−1
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references

Compound NJ2 is a xanthylium yellowish pigment found in wine.

In model solutions, colorless compounds, such as catechin, can give rise to new types of pigments. The first step is the formation of colorless dimeric compounds consisting of two flavanol units linked by carboxy-methine bridge. This is followed by the formation of xanthylium salt yellowish pigments and their ethyl esters, resulting from the dehydration of the colorless dimers, followed by an oxidation process. The loss of a water molecule takes place between two A ring hydroxyl groups of the colorless dimers.^[1]

References

^ Es-Safi, Nour-Eddine; Le Guernevé, Christine; Fulcrand, Hélène; Cheynier, Véronique; Moutounet, Michel (2000). "Xanthylium salts formation involved in wine colour changes". International Journal of Food Science & Technology. 35: 63–74. doi:10.1046/j.1365-2621.2000.00339.x.

This article about an aromatic compound is a stub. You can help Wikipedia by expanding it.

[1] Es-Safi, Nour-Eddine; Le Guernevé, Christine; Fulcrand, Hélène; Cheynier, Véronique; Moutounet, Michel (2000). "Xanthylium salts formation involved in wine colour changes". International Journal of Food Science & Technology. 35: 63–74. doi:10.1046/j.1365-2621.2000.00339.x.

[1]

See also

References