laevo-leucine

Material Search

(2S)-2-amino-4-methylpentanoic acid

Identifiers

CAS (Single)	61-90-5
FEMA	3297
EINECS	200-522-0
Synonyms	ajigras-leucine ajipure leucine (2S)-2- amino-4-methyl pentanoic acid (S)-2- amino-4-methyl pentanoic acid 2- amino-4-methyl pentanoic acid laevo-(-)-2- amino-4-methyl pentanoic acid (S)-2- amino-4-methyl valeric acid 2- amino-4-methyl valeric acid (2S)-2- amino-4-methylpentanoic acid (S)-2- amino-4-methylpentanoic acid L-(-)-2- amino-4-methylpentanoic acid (2S)-a-2- amino-4-methylvaleric acid (S)-2- amino-4-methylvaleric acid alpha- aminoisocaproic acid L-a- aminoisocaproic acid L-alpha- aminoisocaproic acid laevo-alpha- aminoisocaproic acid (2S)-a- leucine (S)- leucine (S)-(+)- leucine L- leucine L-(+)- leucine L- leucine FCC l- leucine fcc; usp L- leucine natural 4- methyl-L-norvaline
JECFA Food Flavoring	1423
JECFA Food Additive	N/A
DG SANTE Food Flavourings	17.012 L-leucine
DG SANTE Food Contact Materials	N/A
FDA UNII	GMW67QNF9C
CoE Number	10482
XlogP3-AA	-1.50 (est)
Molecular Weight	131.17501
Molecular Formula	C6 H13 N O2

Properties

Food Chemicals Codex Listed	Yes
Appearance	white crystalline powder (est)
Assay	98.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	293.00 to 294.00 Â°C. @ 760.00 mm Hg
Boiling Point	563.00 Â°C. @ 760.00 mm Hg
Flash Point	> 230.00 Â°F. TCC ( > 110.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.031000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	0.799 (est)
Soluble In	alcohol, slightly water, 1.538e+004 mg/L @ 25 °C (est) water, 2.15E+04 mg/L @ 25 °C (exp) alcohol
Occurrence	almond seed apple fruit apricot fruit artichoke jerusalem artichoke tuber asparagus shoot avocado fruit banana fruit basil leaf basswood flower bean adzuki bean seed bean asparagus bean fruit bean asparagus 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 mat 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 fruit breadfruit seed broadbean seed broccoli asparagus broccoli leaf brussel sprout leaf buckwheat seed burdock root butternut seed cabbage leaf cacao plant caraway seed carob bean seed carrot root cashew nut cassava root cayenne fruit celery plant chayote fruit cherry sour cherry fruit chestnut sweet chestnut nut chickpea seed chicory leaf chive leaf coconut leaf coconut seed coriander fruit coriander leaf coriander seed corn seed cowpea seed cucumber fruit currant black currant fruit juice date palm fruit dill seed eggplant fruit endive leaf evening-primrose seed fenugreek leaf fenugreek seed fig fruit flax seed garlic bulb garlic leaf ginger root ginger tuber ginkgo biloba seed goosefoot leaf gourd calabash gourd fruit grape fruit guava fruit guava strawberry guava fruit kohlrabi stem leek wild leek 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 seed mushroom shiitake mushroom fruit mustard white mustard seed oat plant oat seed okra fruit onion bulb orange fruit papaya fruit 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 shea tree seed sorrel west african sorrel leaf soybean seed soybean shoot spearmint leaf spinach indian spinach leaf spinach leaf spinach plant spinach water spinach leaf squash summer squash fruit star fruit fruit strawberry guava fruit sunflower seed taro leaf 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 watermelon seed wheat plant wheat seed yam mountain yam root

Organoleptic

Organoleptic Notes
Odor	N/A
Flavor	N/A

AInsights BETA

AInsights Entry for Laevo-Leucine (CAS: 61-90-5)

1. Identity & Chemical Information

Common Name(s): Laevo-leucine, L-leucine
IUPAC Name: (2S)-2-amino-4-methylpentanoic acid
CAS Number: 61-90-5
FEMA Number: Not applicable
Other Identifiers: FL No. 08.003
Molecular Formula: C6H13NO2
Molecular Weight: 131.17 g/mol
Functional Groups and Structure–Odor Relevance: Laevo-leucine is an essential amino acid with an aliphatic side chain, contributing to its hydrophobic character. It does not have a significant odor profile on its own but plays a role in the formation of flavor compounds through Maillard reactions and other biochemical pathways.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Odor and Flavor Descriptors: Laevo-leucine itself is not typically associated with a distinct odor or flavor. However, it is crucial in the development of savory and umami flavors through its involvement in Maillard reactions and protein hydrolysis.
Taste and/or Odor Thresholds: Not clearly reported for laevo-leucine alone.
Typical Sensory Role: It acts as a precursor in flavor formation, particularly in cooked and fermented foods, contributing to complex flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Known Natural Sources: Laevo-leucine is found in high concentrations in animal proteins, such as meat, dairy, and eggs, as well as in plant sources like soybeans and legumes.
Formation Pathways: It is a product of protein hydrolysis and can participate in Maillard reactions, contributing to the development of complex flavors during cooking.
Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As an amino acid naturally occurring in foods, it can be considered part of natural flavor systems.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Flavor Categories and Applications: Primarily used in savory and umami flavor systems, including broths, soups, and sauces.
Functional Role in Flavor Systems: Acts as a building block for flavor compounds, enhancing savory notes.
Typical Use Levels: Data not found. Industry-typical use levels are often determined by the specific application and desired flavor profile.
Stability Considerations: Laevo-leucine is stable under typical food processing conditions but can undergo reactions that alter its flavor contribution when exposed to high heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fragrance Families and Product Types: Not commonly used directly in fragrance formulations.
Functional Role: Laevo-leucine itself is not a fragrance material but may contribute indirectly through its role in protein degradation and subsequent volatile compound formation.
Typical Qualitative or Quantitative Concentration Ranges: Not applicable.
Volatility and Top/Middle/Base Contribution: Not applicable.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States (FDA / FEMA GRAS): Generally recognized as safe (GRAS) when used in accordance with good manufacturing practices.
European Union (Reg. (EC) No 1334/2008; FL number status): Approved for use as a flavoring substance.
United Kingdom (Post-Brexit Alignment or Divergence): Aligns with EU regulations.
Asia (Japan, China, ASEAN): Generally permitted in food applications, subject to local regulations.
Latin America (e.g., Brazil, MERCOSUR): Typically follows international standards, but specific regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Laevo-leucine is an essential amino acid and is safe for consumption at levels typically found in foods. No specific ADI or MSDI is established.
Dermal Exposure: Not relevant for fragrance use.
Inhalation Exposure: Not applicable as it is not used in volatile fragrance applications.
Risk Profiles: No significant differences in risk profiles between food and fragrance applications due to its primary use in food.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Why This Material is Valuable: Essential for protein synthesis and flavor development in savory applications.
Typical Synergies: Works well with other amino acids and reducing sugars in Maillard reactions.
Common Formulation Pitfalls: Overuse can lead to imbalanced flavor profiles; careful calibration is necessary.
Situations Where It is Frequently Over- or Under-Used: Often under-utilized in plant-based protein formulations where umami enhancement is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Well-Established Data: Extensive research on its role as an essential amino acid and its involvement in flavor chemistry.
Industry-Typical but Undocumented Practices: Use levels and specific applications may vary widely.
Known Data Gaps or Regulatory Ambiguities: Specific sensory thresholds and detailed regulatory approvals in some regions may not be well-documented.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges (not found, noted as industry-typical)
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable for single compound)

About FlavScents AInsights (Disclosure)
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.

Generated 2026-09-09 07:30:22 GMT (p2)

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