| Bioactivity | Glycyrrhizin-6′′-methylester (compound 22) is a glycyrrhizin that can be isolated from licorice root. Glycyrrhizin-6′′-methylester can participate as an aglycone in the formation of methyl glucuronate, producing a sweet and licorice taste, but no bitterness. This reveals the importance of the free carboxyl group on the glycoside cone-bound glucuronic acid for natural sweetness and licorice taste[1]. |
| Name | Glycyrrhizin-6′′-methylester |
| CAS | 1186016-30-7 |
| Formula | C43H64O16 |
| Molar Mass | 836.96 |
| Transport | Room temperature in continental US; may vary elsewhere. |
| Storage | Please store the product under the recommended conditions in the Certificate of Analysis. |
| Reference | [1]. Schmid C, et al. Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra). Food Chem. 2021 Dec 1;364:130420. [2]. Schmid C. et al. Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra). Food Chem. 2021 Dec 1;364:130420. |
Glycyrrhizin-6′′-methylester
CAS: 1186016-30-7 F: C43H64O16 W: 836.96
Glycyrrhizin-6′′-methylester (compound 22) is a glycyrrhizin that can be isolated from licorice root. Glycyrrhizin-6′
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