chlorogenic acids

Full Material List

(1S,3R,4R,5R)-3-[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy-1,4,5-trihydroxycyclohexane-1-carboxylic acid

Identifiers

CAS (Single)	327-97-9
FEMA	N/A
EINECS	206-325-6
Synonyms	blueberry leaf extract (vaccinium angustifolium) chlorogenic acid 3- caffeoylquinic acid 3-O- caffeoylquinic acid 3-trans- caffeoylquinic acid chlorogenic acid 5-O-(3,4- dihydroxycinnamoyl)-L-quinic acid 5-ortho-(3,4- dihydroxycinnamoyl)-L-quinic acid 5-ortho-(3,4- dihydroxycinnamoyl)-laevo-quinic acid 3-(3,4- dihydroxycinnamoyl)quinic acid (1S-(1alpha,3beta,4beta,5alpha))-3-((3-(3,4- dihydroxyphenyl)-1-oxoallyl)oxy)-1,4,5-trihydroxycyclohexane carboxylic acid (1S,3R,4R,5R)-3-{[(2E)-3-(3,4- dihydroxyphenyl)-2-propenoyl]oxy}-1,4,5-trihydroxycyclohexanecarboxylic acid (1S,3R,4R,5R)-3-(((E)-3-(3,4- dihydroxyphenyl)acryloyl)oxy)-1,4,5-trihydroxycyclohexanecarboxylic acid (1S,3R,4R,5R)-3-[(E)-3-(3,4- dihydroxyphenyl)prop-2-enoyl]oxy-1,4,5-trihydroxycyclohexane-1-carboxylic acid (1S,3R,4R,5R)-3-{[(2E)-3-(3,4- dihydroxyphenyl)prop-2-enoyl]oxy}-1,4,5-trihydroxycyclohexane-1-carboxylic acid (1S,3R,4R,5R)-3-{[(2E)-3-(3,4- dihydroxyphenyl)prop-2-enoyl]oxy}-1,4,5-trihydroxycyclohexanecarboxylic acid (1S,3R,4R,5R)-3-[3-(3,4- dihydroxyphenyl)prop-2-enoyloxy]-1,4,5-trihydroxycyclohexanecarboxylic acid heriguard hlorogenic acid honeysuckle flower extract chlorogenic acid quinic acid, 3-caffeoyl-, E-
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	318ADP12RI
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	354.31226
Molecular Formula	C16 H18 O9

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	208.00 to 210.00 Â°C. @ 760.00 mm Hg
Boiling Point	664.95 Â°C. @ 760.00 mm Hg (est)
Flash Point	474.00 Â°F. TCC ( 245.50 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-0.356 (est)
Soluble In	water, 4.00E+04 mg/L @ 25 °C (exp) water, 4.047e+005 mg/L @ 25 °C (est)
Occurrence	angelica anise seed apple fruit apple fruit juice apple leaf apple pericarp apple plant apple seed apricot fruit arrowroot leaf avocado fruit barley fruit barley seed basswood flower beet leaf bilberry fruit bilberry fruit juice bilberry leaf blueberry fruit broccoli asparagus broccoli leaf buckwheat plant burdock burdock root cabbage leaf cacao bean cacao leaf carrot root cayenne fruit cayenne stem celery leaf celery root celery seed chamomile sweet false chamomile plant cherry sour cherry fruit cherry sweet cherry chicory leaf chicory plant chicory root chicory shoot chrysanthemum parthenium coffee coffee bean coriander plant coriander shoot corn leaf corn plant corn silk cornflower cranberry fruit cucumber fruit currant black currant fruit dandelion plant date palm fruit dill seed eggplant fruit elder black elder flower fennel leaf flax plant flax seed garlic plant germander ginger plant gooseberry fruit grape fruit grape leaf grape root grape shoot horehound white jambul leek wild leek plant lemon balm shoot loquat mallow jew's mallow leaf marjoram shoot mouse ear nettle stinging nettle oregano plant oregano shoot orthosiphon parsley stem peach flower peach leaf peanut seed pepper bell pepper fruit pepper bell pepper leaf peppermint shoot plum fruit pomegranate fruit pomegranate fruit juice pomegranate leaf potato flower potato leaf potato root potato root bark potato sprout potato sweet potato root potato tuber quince fruit rosemary plant rosemary shoot sage inflorescence sage shoot savory winter savory shoot sesame leaf soybean shoot spinach shoot sunflower seed tarragon shoot tea leaf tea tissue culture thyme plant thyme shoot tomato fruit walnut english walnut nut walnut english walnut testa wheat seed

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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