Mellein
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| Names | |
|---|---|
| IUPAC name
8-hydroxy-3-methyl-3,4-dihydroisochromen-1-one | |
| Other names
(−)-mellein (R)-(−)-Mellein Ochracin 3,4-dihydro-8-hydroxy-3-methyl-1H-2-benzopyran-1-one | |
| Identifiers | |
| 480-33-1 | |
| |
| Jmol-3D images | Image |
| PubChem | 28516 |
| |
| Properties | |
| C10H10O3 | |
| Molar mass | 178.18 g/mol |
| Except where noted otherwise, data is given for materials in their standard state (at 25 °C (77 °F), 100 kPa) | |
| Infobox references | |
Mellein is a dihydroisocoumarin, a phenolic compound produced by Aspergillus ochraceus.[1]
Derivatives
4-Hydroxymellein is also produced by Aspergillus ochraceus.[1]
6-Hydroxymellein, together with S-adenosyl methionine, is a substrate of the enzyme 6-hydroxymellein O-methyltransferase to form 6-methoxymellein and S-adenosylhomocysteine in Apiaceae.[2] 6-Methoxymellein is one of the compounds responsible for bitterness in carrots.
References
- ↑ 1.0 1.1 Moore, J. H.; Davis, N. D.; Diener, U. L. (1972). "Mellein and 4-hydroxymellein production by Aspergillus ochraceus Wilhelm". Applied microbiology 23 (6): 1067–1072. PMC 380508. PMID 5064985.
- ↑ 6-methoxymellein biosynthesis pathway on www.biocyc.org
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