It is a diastereoisomeric blend made up of Aloin A (barbaloin) and Aloin B (isobarbaloin) and has similar characteristics. It is a bitter taste and yellow-brown-colored substance that can be present in the exudates that are at the least 68 Aloe species, with levels that range from 6.6 percent of the leaf dry weight (making between 35% to 3 percent of total exudate) as well as in 17 species, at undetermined levels.
Formulas:
C21H22O9
