Oxime V

Oxime V is a chemical compound that has been studied as a potential sweetener. Oxime V was first reported in 1976 as a synthetic analog of the artificial sweetener perillartine.^[1] It is about 450 times as sweet as sucrose and is more water-soluble than perillartine.^[2] Its metabolism and toxicology have been investigated,^[3] and it has been found to have promising properties,^[2] but it is not currently marketed.

Oxime V

Names
IUPAC name 4-(Methoxymethyl)-1,4-cyclohexadiene-1-carboxaldehyde syn-oxime
Identifiers
CAS Number	59691-20-2
3D model (JSmol)	Interactive image
PubChem CID	9577332
InChI InChI=1S/C9H13NO2/c1-12-7-9-4-2-8(3-5-9)6-10-11/h2,5-6,11H,3-4,7H2,1H3/b10-6+ Key: LNTHQBNSXNQPPZ-UXBLZVDNSA-N
SMILES C(=N/O)\C=1CC=C(COC)CC1
Properties
Chemical formula	C9H13NO2
Molar mass	167.208 g·mol−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references

In 2022, oxime V was identified in citrus.^[4][5]

References

1. Acton, E. M.; Stone, H. (1976). "Potential New Artificial Sweetener from Study of Structure-Taste Relationships". Science. 193 (4253): 584–586. Bibcode:1976Sci...193..584A. doi:10.1126/science.959816. PMID 959816.
2. A. Douglas Kinghorn and Cesar M. Comadre (2001). "Chapter 12. Less Common High-Potency Sweeteners". In Lyn O'Brien-Nabors (ed.). Alternative Sweeteners (3rd ed.). p. 222. ISBN 0-8247-0437-1.
3. Hitoma, C.; Acton, E. M.; Degraw, J. I.; Thomas, D. W. (1985). "Metabolic and Toxicologic Study of an Artificial Sweetener, Oxime V". Drug and Chemical Toxicology. 8 (4): 195–206. doi:10.3109/01480548509038645. PMID 3841048.
4. Wang, Zhixin; Gmitter, Frederick G.; Grosser, Jude W.; Wang, Yu (2022). "Natural Sweeteners and Sweetness-Enhancing Compounds Identified in Citrus Using an Efficient Metabolomics-Based Screening Strategy". Journal of Agricultural and Food Chemistry. 70 (34): 10593–10603. doi:10.1021/acs.jafc.2c03515. PMID 35980814. S2CID 251645690.
5. "Researchers find new sugar substitutes in citrus that could change food and beverage industry". Science Daily. September 20, 2022.