luteolin-7-glucoside

Full Material List

2-(3,4-dihydroxyphenyl)-5-hydroxy-7-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-one

Identifiers

CAS (Single)	11/5/73
FEMA	N/A
EINECS	226-365-8
Synonyms	4H-1- benzopyran-4-one, 2-(3,4-dihydroxyphenyl)-7-(beta-D-glucopyranosyloxy)-5-hydroxy- cynaroside 2-(3,4- dihydroxyphenyl)-5-hydroxy-7-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-one 2-(3,4- dihydroxyphenyl)-7-(beta-D-glucopyranosyloxy)-5-hydroxy-4H-1-benzopyran-4-one 7- glucosylluteolin luteolin 7-O-glucopyranoside
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	98J6XDS46I
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	448.3816
Molecular Formula	C21 H20 O11

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	838.10 Â°C. @ 760.00 mm Hg (est)
Flash Point	566.00 Â°F. TCC ( 296.80 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-0.090 (est)
Soluble In	water, 2888 mg/L @ 25 °C (est)
Occurrence	anise seed barley leaf cacao plant capsicum annuum leaf carrot root carrot seed chamomile garden chamomile plant chamomile sweet false chamomile flower chicory shoot cumin seed dandelion flower dandelion leaf dill plant fennel leaf horsemint plant lemon balm shoot lotus indian lotus embryo marjoram plant marjoram shoot olive leaf pepper bell pepper leaf potato flower rosemary plant safflower leaf sage leaf sage plant sage shoot tarragon plant thyme plant turnip indian turnip leaf water mint 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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