glycine

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2-aminoacetic acid

Identifiers

CAS (Single)	56-40-6
FEMA	3287
EINECS	200-272-2
Synonyms	acetic acid, amino- acide aminoacetique aciport amino-acetic acid amino-aceticacid aminoacetic acid 2- aminoacetic acid aminoazijnzuur aminoessigsaeure aminoethanoic acid amitone corilin glicoamin glycine USP glycoamin glycocoll glycolixir glykokoll glyzin gyn-hydralin hgly leimzucker padil
JECFA Food Flavoring	1421
JECFA Food Additive	N/A
DG SANTE Food Flavourings	17.034 glycine
DG SANTE Food Contact Materials	N/A
FDA UNII	TE7660XO1C
CoE Number	11771
XlogP3-AA	-3.20 (est)
Molecular Weight	75.06725
Molecular Formula	C2 H5 N O2

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	240.00 to 245.00 Â°C. @ 760.00 mm Hg
Boiling Point	240.94 Â°C. @ 760.00 mm Hg (est)
Flash Point	211.00 Â°F. TCC ( 99.50 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.012000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	-0.928 (est)
Soluble In	water, 6.256e+005 mg/L @ 25 °C (est) water, 2.49E+05 mg/L @ 25 °C (exp) alcohol ether
Occurrence	almond seed apple plant apricot fruit artichoke jerusalem artichoke tuber asparagus shoot avocado fruit banana fruit basil leaf basil seed 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 borage leaf 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 carrot root cashew nut cassava root cayenne fruit celery plant chayote fruit cherry sour cherry fruit chestnut sweet chestnut seed chickpea seed chive leaf coconut endosperm coconut leaf coconut seed coriander fruit coriander seed corn seed cucumber fruit date palm fruit eggplant fruit endive leaf evening-primrose seed fennel seed fenugreek seed fig fruit flax seed garlic bulb garlic leaf ginger root ginger shoot ginger tuber ginkgo biloba seed goosefoot leaf grape fruit guava fruit guava strawberry guava fruit lentil sprout lettuce lamb's lettuce leaf 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 seed moringa shoot mushroom shiitake mushroom fruit mustard white mustard seed oat seed okra fruit onion bulb orange fruit papaya fruit pea black-eyed pea seed pea fruit pea pigeon pea seed pea seed peach fruit peanut nut 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 plant rosemary leaf rye seed saffron bulb sage plant sesame seed silk solanum lycopersicum sorrel west african sorrel leaf soybean seed 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 tea leaf thyme plant tomato fruit turnip indian turnip root walnut black walnut nut walnut english walnut nut watercress herb watermelon fruit wheat seed yam mountain yam root zingiber officinale root oil china @ 0.97%

Organoleptic

Organoleptic Notes	1. Odor Type: odorless Odor Strength:none Odor Description:at 100.00 %. odorless
Odor	odorless
Flavor	sweet sweet,

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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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