kaempferol-3-O-glucuronide

Full Material List

(2R,3R,4R,5S,6R)-6-[5,7-dihydroxy-2-(4-hydroxyphenyl)-4-oxochromen-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid

Identifiers

CAS (Single)	22688-78-4
FEMA	N/A
EINECS	N/A
Synonyms	4H-1- benzopyran-4-one, 3-(b-L-glucopyranuronosyloxy)-5,7-dihydroxy-2-(4-hydroxyphenyl)- 5,7- dihydroxy-2-(4-hydroxyphenyl)-4-oxo-4H-chromen-3-yl beta-L-glucopyranosiduronic acid (2R,3R,4R,5S,6R)-6-[5,7- dihydroxy-2-(4-hydroxyphenyl)-4-oxochromen-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic 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
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	462.36486
Molecular Formula	C21 H18 O12

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	N/A
Boiling Point	876.80 Â°C. @ 760.00 mm Hg (est)
Flash Point	590.00 Â°F. TCC ( 309.80 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	2.300 (est)
Soluble In	water, 3101 mg/L @ 25 °C (est)
Occurrence	anemone alpina bean black bean leaf bean field bean bean green bean bean mung bean callicarpa peii chicory leaf chicory plant dill leaf dill seed euphorbia cyparissias euphorbia lathyris leaf fennel leaf fennel seed lotus indian lotus flower raspberry red raspberry fruit raspberry red raspberry juice

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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