Neohesperidin Dihydrochalcone TCI N0675

Neohesperidin Dihydrochalcone from TCI (product code N0675, CAS 20702-77-6) is a semi-synthetic flavonoid glycoside made from neohesperidin, a natural compound found in the peel of bitter orange. Its structure consists of a dihydrochalcone aglycone bound to the disaccharide neohesperidose, which combines rhamnose and glucose. The compound is well known as a high-intensity sweetener and a bitterness-masking agent. Within glycoscience and chemical biology, it serves as a reference compound for research on glycosides, taste perception, and the biological activity of flavonoids.

Researchers choose this compound because it combines two important features in a single molecule. The sugar portion gives it the solubility and distinctive biological recognition typical of glycosides. The dihydrochalcone portion carries phenolic groups associated with antioxidant activity. Compared with its parent chalcone, the dihydrochalcone form is more stable because the double bond linking its rings has been saturated. The compound is also useful for studying how glycosidic bonds are hydrolysed by enzymes or acids, and how sweet compounds interact with taste receptors, which makes it a versatile model substance for several lines of research.

In Indonesia, Neohesperidin Dihydrochalcone is relevant to food technology, pharmacy, and biochemistry laboratories at universities and in industry. Food science departments can use it to study sweetness and bitterness masking in product formulation. Pharmacy laboratories can use it to examine flavonoid glycosides and their bioactivity, and biochemistry research groups can use it as a substrate or reference standard in glycoside hydrolysis experiments. Industrial quality-control and product development laboratories can also keep it as a reference material when working with sweetener and flavour systems.

• Glycoside research: the neohesperidose disaccharide attached to a flavonoid aglycone makes it a clear model for studying how sugar groups affect solubility, stability, and biological recognition.
• Taste perception studies: as a well-known high-intensity sweetener and bitterness masker, it suits experiments on how sweet compounds interact with taste receptors and change perceived bitterness.
• Glycosidic bond hydrolysis: researchers can use it as a substrate to follow enzymatic or acid-catalysed cleavage of glycosidic bonds and to identify the released sugars and aglycone.
• Flavonoid bioactivity and antioxidant research: the phenolic groups on its dihydrochalcone portion make it a suitable reference compound for studying antioxidant activity and related biological effects.
• Food formulation and quality-control reference: food technology and industrial laboratories can use it as a reference material when developing or checking sweetener and flavour-masking systems.

Store Neohesperidin Dihydrochalcone in its original, tightly closed container in a cool, dry, well-ventilated place, away from direct sunlight, heat sources, and moisture. Always follow the specific storage temperature and conditions shown on the TCI label and Safety Data Sheet. If you move the material to another container, use a clean, dry, chemically compatible one with a secure seal, and label it clearly with the product name, code, CAS number, and date opened. Keep the container closed when not in use so the material does not absorb moisture or become contaminated. Handle it according to good laboratory practice: wear a lab coat, safety glasses, and gloves, avoid creating or breathing in dust, and weigh it in a clean area or under local exhaust ventilation where possible. Do not eat, drink, or store food near the work area. Dispose of any leftover material and contaminated packaging according to institutional and local regulations.

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