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Isoalliin
CAS No. 16718-23-3
Isoalliin( ——— )
Catalog No. M39718 CAS No. 16718-23-3
(R)-1-PeCSO (trans-(+)-S-1-Propenyl-L-cysteine sulfoxide) is the most abundant flavor precursor in onions.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
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| 50MG | Get Quote | In Stock |
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| 100MG | Get Quote | In Stock |
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Biological Information
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Product NameIsoalliin
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NoteResearch use only, not for human use.
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Brief Description(R)-1-PeCSO (trans-(+)-S-1-Propenyl-L-cysteine sulfoxide) is the most abundant flavor precursor in onions.
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Description(R)-1-PeCSO (trans-(+)-S-1-Propenyl-L-cysteine sulfoxide) is the most abundant flavor precursor in onions.
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In Vitro———
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In Vivo———
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Synonyms———
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PathwayOthers
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TargetOther Targets
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Recptor———
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Research Area———
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Indication———
Chemical Information
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CAS Number16718-23-3
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Formula Weight177.22
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Molecular FormulaC6H11NO3S
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Purity>98% (HPLC)
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SolubilityH2O : 5 mg/mL (28.21 mM; ultraphonic (<60°C))
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SMILES———
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Chemical Name——
Shipping & Storage Information
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Storage(-20℃)
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ShippingWith Ice Pack
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Stability≥ 2 years
Reference
1. Kamata Y, et al. Changes in trans-S-1-Propenyl-l-cysteine Sulfoxide and Related Sulfur-Containing Amino Acids during Onion Storage. J Agric Food Chem. 2016 Nov 30;64(47):9063-9071.?
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