On the Delicate Influence of a Minute Amount of Water on the Organogel Stability Comprised of a Sugar-Integrated Gelator

It was found that the stability of organogel of methyl-4, 6-O-benzylidene-α-d-glucopyranoside (1) is sensitively affected by a minute amount of concomitant water: the maximum stability is observed at [H2O]/[1] = 1.0. The effect of water molecules on the organogel stability is well understood in relation to its crystal structures. Thus, this paper has provided an important admonition for the stability of hydrogen-bond-dependent organogels.