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O que (quem) é pyrone$65890$ - definição
CHEMICAL COMPOUND
2-hydroxymethyl-5-hydroxy-γ-pyrone; 5-hydroxy-2-(hydroxymethyl)-4-pyrone
![Structure of the [[coordination complex]] Fe(kojate)<sub>3</sub>. Color code: red = O, gray = C, dark blue = Fe, white = H.](https://commons.wikimedia.org/wiki/Special:FilePath/LAJREV.jpg?width=200 "Structure of the [[coordination complex]] Fe(kojate)<sub>3</sub>. Color code: red = O, gray = C, dark blue = Fe, white = H.")
Pyrone
ANY HETEROCYCLIC COMPOUND HAVING A SIX-MEMBERED, UNSATURATED RING WITH ONE OXYGEN HETEROATOM AND A CARBONYL GROUP ATTACHED IN 2 OR 4 POSITION
Pyrones; Pyranone; Pyranones
·add. ·noun An unsaturated cyclic compound, C5H4O2, of which two varieties are known, / and /. /-pyrone is the parent substance of several natural yellow dyestuffs.
coumarin
['ku:m?r?n]
¦ noun Chemistry a vanilla-scented organic compound found in many plants.
Origin
C19: from Fr. coumarine, from coumarou, via Port. and Sp. from Tupi cumaru 'tonka bean'.
Coumarin
·noun The concrete essence of the tonka bean, the fruit of Dipterix (formerly Coumarouna) odorata and consisting essentially of coumarin proper, which is a white crystalline substance, C9H6O2, of vanilla-like odor, regarded as an anhydride of coumaric acid, and used in flavoring. Coumarin in also made artificially.
Wikipédia
Kojic acid
Kojic acid is an organic compound with the formula HOCH2C5H2O2OH. It is a derivative of 4-pyrone that functions in nature as a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine. It is a mild inhibitor of the formation of pigment in plant and animal tissues, and is used in food and cosmetics to preserve or change colors of substances. It forms a bright red complex with ferric ions.
