(S)-naringenin

Material Search

N/A

Identifiers

CAS (Single)	480-41-1
FEMA	4797
EINECS	207-550-2
Synonyms	4H-1- benzopyran-4-one, 2,3-dihydro-5,7-dihydroxy-2-(4-hydroxyphenyl)-, (2S)- 4H-1- benzopyran-4-one, 2,3-dihydro-5,7-dihydroxy-2-(4-hydroxyphenyl)-, (S)- (S)-2,3- dihydo-5,7-dihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one (S)-2,3- dihydro-5,7-dihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one (2S)-5,7- dihydroxy-2-(4-hydroxyphenyl)-2,3-dihydro-4H-chromen-4-one (2S)-5,7- dihydroxy-2-(4-hydroxyphenyl)-2,3-dihydrochromen-4-one (-)-(2S)-5,7- dihydroxy-2-(4-hydroxyphenyl)chroman-4-one (2S)-5,7- dihydroxy-2-(4-hydroxyphenyl)chroman-4-one (S)-5,7- dihydroxy-2-(4-hydroxyphenyl)chroman-4-one (-)- naringenin (-)-(2S)- naringenin (S)- naringenine (S)- naringetol (S)- salipurol (S)- salipurpol (2S)-5,7,4'- trihydroxyflavanone (S)-4,5,7- trihydroxyflavanone
JECFA Food Flavoring	2257
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	HN5425SBF2
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	272.25664
Molecular Formula	C15 H12 O5

Properties

Food Chemicals Codex Listed	No
Appearance	Beige powder (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	251.00 Â°C. @ 760.00 mm Hg
Boiling Point	577.50 Â°C. @ 760.00 mm Hg (est)
Flash Point	436.00 Â°F. TCC ( 224.70 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	2.52
Soluble In	water, 475.2 mg/L @ 25 °C (est)
Occurrence	bean mung bean plant cabbage savoy cabbage cashew nut cherry sour cherry fruit grapefruit lemon pericarp lippia graveolens root lippia graveolens shoot orange fruit orange pericarp oregano plant oregano root oregano shoot parsley plant parsley tissue culture peach plant rice soybean soybean leaf tarragon shoot tea shoot thyme plant tomato fruit

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

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 GMT (p)

Suppliers

Penta Fine Ingredients

NARINGENIN • 14-09050

Supplier Detail

Penta Fine Ingredients

NATURAL NARINGENIN • 14-09055

Supplier Detail