laevo-lysine

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(2S)-2,6-diaminohexanoic acid

Identifiers

CAS (Single)	56-87-1
FEMA	3847
EINECS	200-294-2
Synonyms	L-2,6- diainohexanoic acid (2S)-2,6- diamino-hexanoic acid (S)-2,6- diamino-hexanoic acid (S)-2,6- diaminocaproic acid (S)-a,E- diaminocaproic acid (S)-alpha,epsilon- diaminocaproic acid (2S)-2,6- diaminohexanoic acid (S)-2,6- diaminohexanoic acid 2,6- diaminohexanoic acid, (S)- (2S)-2,6- diaminohexansï¿½ure (+)-S- lysine (L)- lysine (S)- lysine (S)-(+)- lysine L- lysine L-(+)- lysine L- lysine base L- lysine free base (anhydrous) lysine, L-
JECFA Food Flavoring	1439
JECFA Food Additive	N/A
DG SANTE Food Flavourings	17.026 L-lysine
DG SANTE Food Contact Materials	N/A
FDA UNII	K3Z4F929H6
CoE Number	11947
XlogP3-AA	-3.00 (est)
Molecular Weight	146.18998
Molecular Formula	C6 H14 N2 O2

Properties

Food Chemicals Codex Listed	No
Appearance	white crystalline powder (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	215.00 to 219.00 Â°C. @ 760.00 mm Hg
Boiling Point	311.00 to 312.00 Â°C. @ 760.00 mm Hg
Flash Point	288.00 Â°F. TCC ( 142.22 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-0.734 (est)
Soluble In	alcohol, slightly water, 1000000 mg/L @ 20 °C (exp)
Occurrence	almond seed apple custard apple fruit apple custard apple fruit apple fruit apricot fruit artichoke jerusalem artichoke tuber asparagus shoot avocado fruit banana fruit basil leaf 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 field bean fruit 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 brazil nut breadfruit fruit breadfruit seed broccoli asparagus broccoli leaf brussel sprout 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 chestnut sweet chestnut nut chickpea seed chicory leaf chive leaf coconut endosperm coconut leaf coconut seed coriander fruit coriander leaf coriander seed corn seed cucumber fruit date palm fruit dill seed eggplant fruit endive leaf evening-primrose seed fenugreek leaf fenugreek seed fig fruit flax plant flax seed garlic bulb garlic leaf ginger root ginkgo biloba seed goosefoot seed gourd calabash gourd fruit gourd white 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 lime fruit lotus indian lotus rhizome lotus indian lotus 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 parsley plant pea black-eyed pea seed pea fruit pea pigeon pea seed pea seed 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 soursop fruit soybean seed soybean shoot spearmint leaf spinach indian spinach leaf spinach leaf spinach plant squash summer squash fruit star fruit fruit sunflower seed tamarind fruit tamarind 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

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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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