Gentiobiose

Gentiobiose^[1]

Names
IUPAC name 6-O-β-D-glucopyranosyl-D-glucose
Other names amygdalose
Identifiers
CAS Number	554-91-6
ChEBI	CHEBI:28066
ChemSpider	390156
Jmol interactive 3D	Image
PubChem	441422
InChI InChI=1S/C12H22O11/c13-1-3-5(14)8(17)10(19)12(23-3)21-2-4-6(15)7(16)9(18)11(20)22-4/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11-,12-/m1/s1 Key: DLRVVLDZNNYCBX-LIZSDCNHSA-N InChI=1/C12H22O11/c13-1-3-5(14)8(17)10(19)12(23-3)21-2-4-6(15)7(16)9(18)11(20)22-4/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11-,12-/m1/s1 Key: DLRVVLDZNNYCBX-LIZSDCNHBH
SMILES O(C[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O)[C@@H]2O[C@@H]([C@@H](O)[C@H](O)[C@H]2O)CO
Properties
Chemical formula	C12H22O11
Molar mass	342.30 g/mol
Density	1.768 g/mL
Melting point	190 to 195 °C (374 to 383 °F; 463 to 468 K)
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

Gentiobiose is a disaccharide composed of two units of D-glucose joined with a β(1->6) linkage. It is a white crystalline solid that is soluble in water or hot methanol. Gentiobiose is incorporated into the chemical structure of crocin, the chemical compound that gives saffron its color. It is a product of the caramelization of glucose. ^[2]

References

1. The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (11th ed.), Merck, 1989, p. 4288, ISBN 091191028X
2. Sugisawa, Hirqshi; Edo, Hiroshi (1966). "The Thermal Degradation of Sugars I. Thermal Polymerization of Glucose". Journal of Food Science 31 (4): 561. doi:10.1111/j.1365-2621.1966.tb01905.x.