CHEBI:37714 - D-fructopyranose

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ChEBI Name D-fructopyranose
ChEBI ID CHEBI:37714
ChEBI ASCII Name D-fructopyranose
Definition A fructopyranose having D-configuration.
Stars This entity has been manually annotated by the ChEBI Team.
Supplier Information
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Formula C6H12O6
Net Charge 0
Average Mass 180.15588
Monoisotopic Mass 180.063
InChI InChI=1S/C6H12O6/c7-2-6(11)5(10)4(9)3(8)1-12-6/h3-5,7-11H,1-2H2/t3-,4-,5+,6?/m1/s1
InChIKey LKDRXBCSQODPBY-VRPWFDPXSA-N
SMILES OCC1(O)OC[C@@H](O)[C@@H](O)[C@@H]1O
Roles Classification
Biological Role(s): sweetening agent
Substance that sweeten food, beverages, medications, etc.
Saccharomyces cerevisiae metabolite
Any fungal metabolite produced during a metabolic reaction in Baker's yeast (Saccharomyces cerevisiae ).
(via D-fructose )
fundamental metabolite
Any metabolite produced by all living cells.
(via fructose )
Application(s): sweetening agent
Substance that sweeten food, beverages, medications, etc.
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ChEBI Ontology
Outgoing D-fructopyranose (CHEBI:37714) has role sweetening agent (CHEBI:50505)
D-fructopyranose (CHEBI:37714) is a D-fructose (CHEBI:15824)
D-fructopyranose (CHEBI:37714) is a cyclic hemiketal (CHEBI:59780)
D-fructopyranose (CHEBI:37714) is a fructopyranose (CHEBI:28614)
Incoming D-fructopyranose 1-phosphate (CHEBI:37516) has functional parent D-fructopyranose (CHEBI:37714)
chrysopine (CHEBI:83079) has functional parent D-fructopyranose (CHEBI:37714)
α-D-fructopyranose (CHEBI:37719) is a D-fructopyranose (CHEBI:37714)
β-D-fructopyranose (CHEBI:41005) is a D-fructopyranose (CHEBI:37714)
IUPAC Name
D-fructopyranose
Synonym Source
D-fructopyranose UniProt
Manual Xref Database
1252 DrugCentral
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Registry Numbers Types Sources
102547 Gmelin Registry Number Gmelin
1907319 Reaxys Registry Number Reaxys
1907319 Beilstein Registry Number Beilstein
Citations Waiting for Citations Types Sources
19136981 PubMed citation Europe PMC
9506998 PubMed citation Europe PMC
Last Modified
22 February 2017
General Comment
2011-01-26 The commonest ketose and sweetest sugar, it undergoes the Maillard reaction (non-enzymatic browning) with amino acids. Naturally occurring in many fruits, it is also used industrially as a component of high-fructose corn syrup (HCFS), an industrial food sweetener.