bitter compound

By Targets:	Biochemical Assay Reagents (1)
By Research Areas:	Endocrinology (1) Inflammation/Immunology (2) Neurological Disease (1)

Cat. No.	Product Name	Target	Research Areas	Chemical Structure

HY-B1146

Denatonium benzoate 1 Publications Verification THS-839	Others	Inflammation/Immunology Endocrinology
Denatonium benzoate (THS-839) is known as the most bitter compound and is commonly used as a deterrent (bittering agent) to activate different types of bitter taste receptors (TAS2Rs) with oral activity. Denatonium benzoate can enhance insulin secretion, has anti-inflammatory effects, and promotes allergy susceptibility .

HY-121376

Neoamygdalin	Others	Inflammation/Immunology
Neoamygdalin is a compound identified in the different processed bitter almonds. Neoamygdalin has the potential for the research of cough and asthma .

HY-B1146R

Denatonium benzoate (Standard)	Others	Others
Denatonium (benzoate) (Standard) is the analytical standard of Denatonium (benzoate). This product is intended for research and analytical applications. Denatonium benzoate (THS-839) is the most bitter compound known, commonly used as an aversion agent (bitter agent) to prevent inappropriate ingestion, used in denatured alcohol, antifreeze, nail biting prevention, respirator mask fit testing , animal repellents, liquid soaps and shampoos.

HY-W010607

cis-3-Hexen-1-ol (Z)-3-Hexen-1-ol	Others	Neurological Disease
cis-3-Hexen-1-ol ((Z)-3-Hexen-1-ol) is a green grassy smelling compound found in many fresh fruits and vegetables with bitter taste enhancement. cis-3-Hexen-1-ol is widely used as an added flavor in processed food to provide a fresh green quality. cis-3-Hexen-1-ol is an attractant to various insects .

HY-120735

Lascivol	Others	Others
Lascivol is a bitter compound isolated from Tricholoma species .

HY-N11975

Glycyrrhizin-6′,6′′-dimethylester	Others	Others
Glycyrrhizin-6′,6′′-dimethylester (compound 23) is a licorice saponin isolated from licorice root. Glycyrrhizin-6′,6′′-dimethylester can participate as an aglycone in the generation of methyl glucuronate, producing similar threshold sweetness, licorice, and bitterness .

HY-W127447

Maleate trihydrate sodium Maleic acid sodium	Biochemical Assay Reagents	Others
Maleate trihydrate sodiumIt is an organic compound belonging to the salt class. It is formed from the neutralization reaction between maleic acid and sodium hydroxide and has a slightly bitter taste. Maleate trihydrate sodiumIt has a variety of applications in industrial settings, especially as an intermediate in the synthesis of various chemicals and polymers. Additionally, it is used in the food and beverage industry as a buffer, flavor enhancer and preservative.

HY-N11976

Glycyrrhizin-6′′-methylester	Others	Others
Glycyrrhizin-6′′-methylester (compound 22) is a glycyrrhizin that can be isolated from licorice root. Glycyrrhizin-6′′-methylester can participate as an aglycone in the formation of methyl glucuronate, producing a sweet and licorice taste, but no bitterness. This reveals the importance of the free carboxyl group on the glycoside cone-bound glucuronic acid for natural sweetness and licorice taste .

Cat. No.	Product Name	Type

HY-W127447

Maleate trihydrate sodium Maleic acid sodium	Buffer Reagents
Maleate trihydrate sodiumIt is an organic compound belonging to the salt class. It is formed from the neutralization reaction between maleic acid and sodium hydroxide and has a slightly bitter taste. Maleate trihydrate sodiumIt has a variety of applications in industrial settings, especially as an intermediate in the synthesis of various chemicals and polymers. Additionally, it is used in the food and beverage industry as a buffer, flavor enhancer and preservative.

Maleate trihydrate sodium

Maleic acid sodium

Buffer Reagents

Maleate trihydrate sodiumIt is an organic compound belonging to the salt class. It is formed from the neutralization reaction between maleic acid and sodium hydroxide and has a slightly bitter taste. Maleate trihydrate sodiumIt has a variety of applications in industrial settings, especially as an intermediate in the synthesis of various chemicals and polymers. Additionally, it is used in the food and beverage industry as a buffer, flavor enhancer and preservative.

Cat. No.	Product Name	Category	Target	Chemical Structure

HY-121376

Neoamygdalin	Alkaloids Classification of Application Fields Source classification Rosaceae Plants Prunus armeniaca L. Disease Research Fields Inflammation/Immunology Food Research	Others
Neoamygdalin is a compound identified in the different processed bitter almonds. Neoamygdalin has the potential for the research of cough and asthma .

HY-W010607

cis-3-Hexen-1-ol (Z)-3-Hexen-1-ol	Structural Classification Natural Products Microorganisms Neurological Disease Classification of Application Fields Leguminosae Source classification Plants Phaseolus vulgaris Linn. Disease Research Fields Food Research	Others
cis-3-Hexen-1-ol ((Z)-3-Hexen-1-ol) is a green grassy smelling compound found in many fresh fruits and vegetables with bitter taste enhancement. cis-3-Hexen-1-ol is widely used as an added flavor in processed food to provide a fresh green quality. cis-3-Hexen-1-ol is an attractant to various insects .

HY-120735

Lascivol	Microorganisms Classification of Application Fields Ketones, Aldehydes, Acids Source classification Other Diseases Disease Research Fields	Others
Lascivol is a bitter compound isolated from Tricholoma species .

HY-N11975

Glycyrrhizin-6′,6′′-dimethylester	Structural Classification Ketones, Aldehydes, Acids Source classification Launaea mucronata (Forssk.) Muschl. Plants Umbelliferae	Others
Glycyrrhizin-6′,6′′-dimethylester (compound 23) is a licorice saponin isolated from licorice root. Glycyrrhizin-6′,6′′-dimethylester can participate as an aglycone in the generation of methyl glucuronate, producing similar threshold sweetness, licorice, and bitterness .

HY-N11976

Glycyrrhizin-6′′-methylester	Structural Classification Glycyrrhiza glabra Linn. Leguminosae Ketones, Aldehydes, Acids Source classification Plants	Others
Glycyrrhizin-6′′-methylester (compound 22) is a glycyrrhizin that can be isolated from licorice root. Glycyrrhizin-6′′-methylester can participate as an aglycone in the formation of methyl glucuronate, producing a sweet and licorice taste, but no bitterness. This reveals the importance of the free carboxyl group on the glycoside cone-bound glucuronic acid for natural sweetness and licorice taste .

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