(-)-laevo-chicoric acid

Full Material List

(2R,3R)-2,3-bis[[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy]butanedioic acid

Identifiers

CAS (Single)	6537-80-0
FEMA	N/A
EINECS	N/A
Synonyms	butanedioic acid, 2,3-bis(((2E)-3-(3,4-dihydroxphenyl)-1-oxo-2-propenyl)oxy)-, (2R,3R)- butanedioic acid, 2,3-bis((3-(3,4-dihydroxphenyl)-1-oxo-2-propenyl)oxy)-, (R-(R,R-(E,E)))- butanedioic acid, 2,3-bis((3-(3,4-dihydroxyphenyl)-1-oxo-2-propenyl)oxy)-, (R-(R,R))- butanedioic acid, 2,3-bis[[(2E)-3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-, (2R,3R)- butanedioic acid, 2,3-bis[[(2E)-3-(3,4-dihydroxyphenyl)-1-oxo-2-propenyl]oxy]-, (2R,3R)- butanedioic acid, 2,3-bis[[(2E)-3-(3,4-dihydroxyphenyl)-1-oxo-2-propenyl]oxy]-, (2R,3R)- (9CI) butanedioic acid, 2,3-bis[[3-(3,4-dihydroxyphenyl)-1-oxo-2-propenyl]oxy]-, [R-[R,R-(E,E)]]- (-)- chicoric acid (-)-L- chicoric acid L- chicoric acid chicoric acid, (-)- dicaffeoyl-L-tartaric acid dicaffeoyl-laevo-tartaric acid (R-(R,R-(E,E)))-2,3-bis((3-(3,4- dihydroxphenyl)-1-oxo-2-propenyl)oxy)butanedioic acid (2R,3R)-2,3-bis-[(E)-3-(3,4- dihydroxy-phenyl)-acryloyloxy]-succinic acid 2,3-bis((3-(3,4- dihydroxyphenyl)-1-oxo-2-propenyl)oxy)butanedioic acid (2R,3R)-2,3-bis[[(E)-3-(3,4- dihydroxyphenyl)prop-2-enoyl]oxy]butanedioic acid (2R,3R)-2,3-bis{[(2E)-3-(3,4- dihydroxyphenyl)prop-2-enoyl]oxy}butanedioic acid (2R,3R)-2,3-bis{[(2E)-3-(3,4- dihydroxyphenyl)prop-2-enoyl]oxy}succinic acid
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	S4YY3V8YHD
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	474.37586
Molecular Formula	C22 H18 O12

Properties

Food Chemicals Codex Listed	No
Appearance	colorless 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	784.00 to 786.00 Â°C. @ 760.00 mm Hg
Flash Point	523.00 Â°F. TCC ( 272.78 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	3.090 (est)
Soluble In	alcohol water, slightly water, 25.62 mg/L @ 25 °C (est) water
Occurrence	chicory leaf dandelion endive lettuce

Organoleptic

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

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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