{"ymdb_id":"YMDB01673","created_at":"2011-08-31T03:34:14.000Z","updated_at":"2016-09-08T18:36:58.000Z","name":"Dihydromaltol","cas":null,"state":null,"melting_point":null,"description":"Dihydromaltol is a compound responsible for garlic-like or onion-like aromas in spoiled wines; it is also responsible for caramel-like aromas, arising from oak barrels.","experimental_water_solubility":null,"experimental_logp_hydrophobicity":null,"location":null,"synthesis_reference":null,"chebi_id":null,"hmdb_id":null,"kegg_id":null,"pubchem_id":"6429306","cs_id":"4934679","foodb_id":null,"wikipedia_link":null,"biocyc_id":null,"iupac":"5-hydroxy-6-methyl-3,4-dihydro-2H-pyran-4-one","traditional_iupac":"3-hydroxy-2-methyl-5,6-dihydropyran-4-one","logp":"-0.12298881200000011","pka":null,"alogps_solubility":"4.14e+02 g/l","alogps_logp":"-0.65","alogps_logs":"0.51","acceptor_count":"3","donor_count":"1","rotatable_bond_count":"0","polar_surface_area":"46.53","refractivity":"33.4982","polarizability":"12.28401923315548","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"-4.154410107925483","pka_strongest_acidic":"8.17066733433759","bioavailability":"1","number_of_rings":"1","rule_of_five":"1","ghose_filter":"0","veber_rule":"0","mddr_like_rule":"0","synonyms":[],"pathways":[],"growth_conditions":[],"references":[],"proteins":[]}