Thursday, 7 January 2021

December phytochemicals - the flavor of cinnamon

We made it to #PhytochemicalFriday! Today: phyllodulcin - a coumarin found in several Hydrangea species (incl. macrophylla, shown here). It is hundreds of times sweeter than sugar. Several synthetic organic routes to this compound are known... but biosynthesis is unknown!

Happy #PhytochemicalFriday! Continuing the theme of molecules >100 times sweeter than sugar (thanks @TunnicliffeRoss!), let's look at mogroside V - a triterpenoid glycoside from Siraitia grosvenorii (Cucurbitaceae). A sweetener Asia for 100s (if not 1000s) of years - amazing!

Happy #PhytochemicalFriday! Raise a glass of #Christmas cheer to cinnamaldehyde. Isolated from bark of Cinnamomum verum (the cinnamon tree), this small, simple molecule underlies the cinnamon flavor and is a favorite in gum, beverages, and cereals - it can even repel mosquitos!

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