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|Section2= |Section3= }} Quinic acid is a cyclitol, a cyclic polyol, and a cyclohexanecarboxylic acid. It is a crystalline acid obtained from cinchona bark, coffee beans, and other plant products and made synthetically by hydrolysis of chlorogenic acid. Quinic acid is also implicated in the perceived acidity of coffee. It is a constituent of the tara tannins. == History == This substance was isolated for the first time in 1806 by French pharmacist Nicolas Vauquelin〔L. N. Vauquelin (1806) "Expériences sur les diverses espèces de Quinquina" (Experiments on various species of Quinquina), ''Annales de Chimie'', 59 : 113-169. Quinic acid is named on p. 167. (From p. 167: ) ''"Concluons donc que cet acide est véritablement différent de tous ceux qui sont connus maintenant, et donnons-lui le nom ''d'acide kinique'' du mot ''quinquina'', … "'' (Let us thus conclude that this acid is truly different from all those that are now known, and let us give it the name of ''quinic acid'' from the word ''quinquina'', … )〕 and further reactions from this acid to synthesize other compounds were studied by German chemist Eduard Lautemann in 1863. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Quinic acid」の詳細全文を読む スポンサード リンク
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