glutathione

Full Material List

(2S)-2-amino-5-[[(2R)-1-(carboxymethylamino)-1-oxo-3-sulfanylpropan-2-yl]amino]-5-oxopentanoic acid

Identifiers

CAS (Single)	70-18-8
FEMA	N/A
EINECS	200-725-4
Synonyms	(S)-2- amino-5-((R)-1-(carboxymethylamino)-3-mercapto-1-oxopropan-2-ylamino)-5-oxopentanoic acid (2S)-2- amino-5-({(2R)-1-[(carboxymethyl)amino]-1-oxo-3-sulfanyl-2-propanyl}amino)-5-oxopentanoic acid (2S)-2- amino-5-[[(2R)-1-(carboxymethylamino)-1-oxo-3-sulfanylpropan-2-yl]amino]-5-oxopentanoic acid deltathione N-(N-L-g- glutamyl-L-cysteinyl)glycine N-(N-L-gamma- glutamyl-L-cysteinyl)glycine 5-L- glutamyl-L-cysteinylglycine L- glutamyl-L-cysteinylglycine glutathiol L- glutathione L- glutathione reduced glutathione reduced form glutathione, reduced form L- glutatione
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	GAN16C9B8O
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	307.32669
Molecular Formula	C10 H17 N3 O6 S

Properties

Food Chemicals Codex Listed	No
Appearance	white powder (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	195.00 Â°C. @ 760.00 mm Hg
Boiling Point	754.00 to 755.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	770.00 Â°F. TCC ( 410.10 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-1.645 (est)
Soluble In	water, 1.927e+005 mg/L @ 25 °C (est)
Occurrence	bean black bean root bean fava bean bean mung bean sprout black gram seed corn fruit corn root corn seed garlic bulb lotus indian lotus seed onion bulb peanut seed potato plant purslane herb spinach plant

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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