laevo-gamma-glutamyl-laevo-valyl-glycine

Full Material List
N/A

Identifiers

FEMA 4709
CAS 38837-70-6
EINECS N/A
Synonyms
  • (S)-2- amino-5-[(R)-1-(carboxymethylamino)-3-methyl-1-oxobutan-2-ylamino]-5-oxopentanoic acid
  • (2S)-2- amino-5-[[(1R)-1-(carboxymethylcarbamoyl)-2-methyl-propyl]amino]-5-oxo-pentanoic acid
  • L-gamma- glutamyl-L-valyl glycine
  • L-?- glutamyl-L-valyl-glycine
  • L-gamma- glutamyl-L-valyl-glycine
  • N-(N-L-gamma- glutamyl-L-valyl)-glycine
  • N-(N-laevo-gamma- glutamyl-laevo-valyl)-glycine
  • glutamyl-valyl-glycine
JECFA Food Flavoring 2123
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 303.31557
Molecular Formula C12 H21 N3 O6

Organoleptic

Organoleptic Notes
Odor N/A
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance off white powder (est)
Assay 99.00 to 100.00
Specific Gravity N/A
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point 225.00 to 228.00 °C. @ 760.00 mm Hg
Boiling Point 697.00 to 698.00 °C. @ 760.00 mm Hg (est)
Flash Point 708.00 °F. TCC ( 375.30 °C. ) (est)
Acid Value N/A
Vapor Pressure N/A
Vapor Density N/A
logP (o/w) N/A
Soluble In
  • alcohol
  • water, 3.05e+004 mg/L @ 25 °C (est)
Occurrence
  • fish sauce
  • scallop
  • scallop extract
  • scallops dried scallops
  • shrimp paste
  • soy sauce