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Feruloylaspartic acid

N-Cinnamoyl-L-Amino Acid

Feruloylaspartic acid is an N-cinnamoyl-L-amino acid known for its astringent properties. This compound is primarily responsible for the puckering sensation experienced when consuming roasted cocoa beans. Notably, it provides an astringent oral sensation while avoiding any bitter taste, making it relevant for flavor analysis and food chemistry research.

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Specifications

Manufacturer	Adooq Bioscience
CAS Number	177715-70-7
Applications	N-Cinnamoyl-L-Amino Acid
Formula	C₁₄H₁₅NO₇
Molecular Weight	309.27
SMILES	OC(C[C@@H](C(O)=O)NC(/C=C/C1=CC(OC)=C(C=C1)O)=O)=O

Storage & Solubility

In Vitro Solubility

Reported Solubility

No reported solubility data are available for this product.

Preparing Stock Solutions

Stock preparation is unavailable for this product molecular weight.

Calculated stock concentrations do not establish solvent solubility. Refer to the reported solubility data for experimental guidance.

Storage

Store powder at -20°C, keep desiccated.
In powder form, the chemical is stable for 36 months.
In solution, store at -20°C and use within 1 month to prevent loss of potency. Aliquot to avoid multiple freeze/thaw cycles.