Asparagusic acid
From Infogalactic: the planetary knowledge core
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| Names | |||
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| IUPAC name
1,2-Dithiolane-4-carboxylic acid
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| Identifiers | |||
2224-02-4  |
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| ChEBI | CHEBI:18091 |
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| ChemSpider | 15819 |
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| Jmol 3D model | Interactive image | ||
| KEGG | C01892 |
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| PubChem | 16682 | ||
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| Properties | |||
| C4H6O2S2 | |||
| Molar mass | 150.21 g·mol−1 | ||
| Appearance | Colorless solid | ||
| Density | 1.50cg/cm3 | ||
| Melting point | 75.7 to 76.5 °C (168.3 to 169.7 °F; 348.8 to 349.6 K)[2] | ||
| Boiling point | 323.9 °C (615.0 °F; 597.0 K) at 760mmHg | ||
| Vapor pressure | {{{value}}} | ||
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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| Infobox references | |||
Asparagusic acid is the organosulfur with the formula S2(CH2)2CHCO2H. The molecule contains both carboxylic acid and disulfide functional groups. It is present in the vegetable asparagus and may be the metabolic precursor to other odorous thiol compounds.[3]
Isolation and biosynthesis
The material was originally isolated from an aqueous extract of asparagus.[4]
Biosynthetic studies revealed that asparagusic acid is derived from isobutyric acid.[5] This colorless solid has a melting point (m.p.) of 75.7–76.5 °C.[2] The corresponding dithiol (m.p. 59.5–60.5 °C) is also known;[6] it is called dihydroasparagusic acid or dimercaptoisobutyric acid.
References
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