Allose

Allose is an aldohexose sugar. It is a rare monosaccharide that occurs as a 6-O-cinnamyl glycoside in the leaves of the African shrub Protea rubropilosa. Extracts from the fresh-water alga Ochromas malhamensis contain this sugar but of unknown absolute configuration. It is soluble in water and practically insoluble in methanol.^{[citation needed]}

Quick facts Names, Identifiers ...

Allose^[1]

Names
IUPAC name allo-Hexose[2]
Preferred IUPAC name Allose
Systematic IUPAC name (2R,3R,4R,5R)-2,3,4,5,6-Pentahydroxyhexanal
Identifiers
CAS Number	2595-97-3 (D) Y 7635-11-2 (L) Y
3D model (JSmol)	Interactive image
ChEBI	CHEBI:40822 Y
ChemSpider	92408 Y
PubChem CID	102288
UNII	SV1ATP0KYY (D) Y
InChI InChI=1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h1,3-6,8-12H,2H2/t3-,4?,5-,6+/m0/s1 N Key: GZCGUPFRVQAUEE-OBOOZECYSA-N N
SMILES OCC(O)[C@@H](O)[C@@H](O)[C@@H](O)C=O
Properties
Chemical formula	C6H12O6
Molar mass	180.156 g·mol−1
Melting point	128 °C (262 °F; 401 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). N verify (what is YN ?) Infobox references

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Reduction of allose by catalytic hydrogenation produces an obscure sugar alcohol allitol which is rarely used in the chemical industry.^[3][4]

Allose is a C-3 epimer of glucose.