capsanthin

Full Material List
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonad

Identifiers

FEMA N/A
CAS 465-42-9
EINECS 207-364-1
Synonyms
  • (3R,3'S,5'R)-3,3'- dihydroxy-beta,kappa-caroten-6'-one
  • 3,3'- dihydroxy-beta,kappa-caroten-6'one
  • (2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4- hydroxy-2,6,6-trimethylcyclohexen-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonad
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings N/A
DG SANTE Food Contact Materials N/A
FDA UNII 420NY1J57N
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 584.88392
Molecular Formula C40 H56 O3

Organoleptic

Organoleptic Notes
  • Odor and/or flavor descriptions from others (if found).
Odor N/A
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance deep red needles (est)
Assay 95.00 to 100.00
Specific Gravity N/A
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point N/A
Boiling Point 726.00 to 727.00 °C. @ 760.00 mm Hg (est)
Flash Point 765.00 °F. TCC ( 407.20 °C. ) (est)
Acid Value N/A
Vapor Pressure N/A
Vapor Density N/A
logP (o/w) 9.467 (est)
Soluble In
  • water, 1.113e-009 mg/L @ 25 °C (est)
Occurrence
  • capsicum annuum
  • cayenne fruit
  • paprika
  • pepper bell pepper fruit