Gentiobiose

Gentiobiose^[1]

IUPAC name 6-O-β-D-glucopyranosyl-D-glucose
Other names amygdalose
Identifiers
CAS number	554-91-6^Y
PubChem	441422
ChemSpider	390156^Y
Jmol-3D images	Image 1
SMILES O(C[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O)[C@@H]2O[C@@H]([C@@H](O)[C@H](O)[C@H]2O)CO
InChI InChI=1S/C12H22O11/c13-1-3-5(14)8(17)10(19)12(23-3)21-2-4-6(15)7(16)9(18)11(20)22-4/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11-,12-/m1/s1^Y Key: DLRVVLDZNNYCBX-LIZSDCNHSA-N^Y InChI=1/C12H22O11/c13-1-3-5(14)8(17)10(19)12(23-3)21-2-4-6(15)7(16)9(18)11(20)22-4/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11-,12-/m1/s1 Key: DLRVVLDZNNYCBX-LIZSDCNHBH
Properties
Molecular formula	C₁₂H₂₂O₁₁
Molar mass	342.30 g/mol
Melting point	190–195 °C
Y (verify) (what is: Y/N?) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Gentiobiose is a disaccharide composed of two units of D-glucose joined with a β(1->6) linkage. It is a white crystalline solid that is soluble in water or hot methanol. Gentiobiose is incorporated into the chemical structure of crocin, the chemical compound that gives saffron its color. It is a product of the caramelization of glucose. ^[2]

References

^ Merck Index, 11th Edition, 4288.
^ Journal of Food Science, July 1966.