laevo-glutamic acid

Material Search

(2S)-2-aminopentanedioic acid

Identifiers

CAS (Single)	56-86-0
FEMA	3285
EINECS	200-293-7
Synonyms	(S)-2- aminoglutaric acid (2S)-2- aminopentanedioic acid (S)-2- aminopentanedioic acid (S)-(+)- glutamic acid L- glutamic acid L-(+)- glutamic acid L- glutamic acid fcc base L- glutamic acid FCC, natural glutamic acid, (S)- glutamic acid, L-
JECFA Food Flavoring	1420
JECFA Food Additive	L-Glutamic Acid
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	3KX376GY7L
CoE Number	10100
XlogP3-AA	-3.70 (est)
Molecular Weight	147.13053
Molecular Formula	C5 H9 N O4

Properties

Food Chemicals Codex Listed	Yes
Appearance	white crystalline powder (est)
Assay	99.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	247.00 to 249.00 Â°C. @ 760.00 mm Hg
Boiling Point	N/A
Flash Point	> 230.00 Â°F. TCC ( > 110.00 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-0.969 (est)
Soluble In	water, 9.416e+005 mg/L @ 25 °C (est) water, 8570 mg/L @ 25 °C (exp) alcohol
Occurrence	almond seed apple fruit apricot fruit artichoke jerusalem artichoke tuber asparagus shoot avocado fruit banana fruit barley seed basil leaf basswood fruit bean adzuki bean seed bean banner bean seed bean black bean fruit bean black bean seed bean black bean sprout bean butter bean seed bean fava bean seed bean green bean seed bean lima bean seed bean mung bean seed bean mung bean sprout bean winged bean leaf bean winged bean seed bean winged bean tuber bean yam bean tuber beet root blueberry fruit brazil nut breadfruit seed broadbean seed broccoli asparagus broccoli leaf buckwheat seed burdock root butternut seed cabbage leaf cacao bean caraway seed carob bean seed carob bean seed carrot root cashew nut cassava root cayenne fruit celery plant celery seed celery shoot chayote fruit cherry sour cherry fruit chestnut sweet chestnut seed chickpea seed chive leaf coconut endosperm coconut leaf coconut seed coffee arabica coffee bean coffee bean coriander fruit coriander seed corn seed cowpea seed cucumber fruit currant black currant fruit juice dandelion leaf date palm fruit eggplant fruit endive leaf evening-primrose seed fennel seed fenugreek seed fig fruit flax seed garlic bulb garlic leaf ginger root ginkgo biloba seed goosefoot leaf grape fruit guava fruit guava strawberry guava fruit irish moss thallus leek wild leek plant lemon plant lentil seed lentil sprout lettuce lamb's lettuce plant lettuce leaf lotus indian lotus rhizome lotus indian lotus seed lupin white lupin seed lupine white lupine seed macadamia nut mallow jew's mallow leaf mandarin fruit mango fruit marango shoot melon bitter melon fruit melon bitter melon seed moringa shoot mushroom shiitake mushroom fruit mustard white mustard seed oat plant oat seed okra fruit onion bulb orange fruit papaya fruit pea pea black-eyed pea seed pea fruit pea pigeon pea seed pea seed pea shoot peach fruit peanut seed pear fruit pepper bell pepper fruit peppermint leaf pigweed leaf pine pinyon pine seed pineapple fruit pistachio nut plum fruit poppy opium poppy seed potato sweet potato root potato tuber purslane herb radish root rice hay rosemary leaf rye seed saffron bulb sesame seed sorrel west african sorrel leaf soybean seed soybean shoot spearmint leaf spinach indian spinach leaf spinach plant spinach water spinach leaf squash summer squash fruit star fruit fruit strawberry guava fruit sunflower seed taro root tarragon leaf tarragon root tomato fruit turnip indian turnip root walnut black walnut nut walnut english walnut nut watercress herb watermelon fruit watermelon seed wheat seed yam mountain yam root

Organoleptic

Organoleptic Notes	1. Odor Type: yeasty Odor Strength:low yeasty bread baked Odor Description:at 100.00 %. mild yeast baked bread Odor and/or flavor descriptions from others (if found).
Odor	yeasty yeasty, bread, baked,
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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