quercetin

Full Material List

2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxychromen-4-one

Identifiers

CAS (Single)	117-39-5
FEMA	N/A
EINECS	204-187-1
Synonyms	4H-1- benzopyran-4-one, 2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy- C.I. natural red 1 C.I. natural yellow 10 cyanidelonon 1522 cyanidenolon 1522 3-(3,4- dichlorophenoxy)benzaldehyde 2-(3,4- dihydroxy-phenyl)-3,5,7-trihydroxy-chromen-4-one 2-(3,4- dihydroxyphenyl)-3,5,7-trihydroxy-4H-1-benzopyran-4-one 2-(3,4- dihydroxyphenyl)-3,5,7-trihydroxy-4H-chromen-4-one 2-(3,4- dihydroxyphenyl)-3,5,7-trihydroxychromen-4-one flavone, 3,4',5,5',7-pentahydroxy- natural yellow 10 3,3',4,5,7- pentahydroxyflavone 3,3',4',5,7- pentahydroxyflavone 3,5,7,3',4'- pentahydroxyflavone quercetine sophoretin 3',4',5,7- tetrahydroxyflavan-3-ol 3,5,7- trihydroxy-2-(3,4-dihydroxyphenyl)-4H-chromen-4-on 3,5,7- trihydroxy-2-(3,4-dihydroxyphenyl)-4H-chromen-4-one xanthaurine
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	9IKM0I5T1E
CoE Number	N/A
XlogP3-AA	1.50 (est)
Molecular Weight	302.2391
Molecular Formula	C15 H10 O7

Properties

Food Chemicals Codex Listed	No
Appearance	yellow needles (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	316.50 Â°C. @ 760.00 mm Hg
Boiling Point	642.00 to 643.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	479.00 Â°F. TCC ( 248.10 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	1.989 (est)
Soluble In	alcohol water, 60 mg/L @ 16C (exp) water
Occurrence	almond plant anise seed apple fruit apple heart wood apple pericarp apricot fruit apricot plant arrowroot leaf ashitaba asparagus root avocado leaf banana fruit banana plant basil leaf basswood flower bay laurel leaf bean mung bean sprout beet plant bilberry leaf blueberry plant borage plant breadfruit leaf broccoli asparagus broccoli leaf brussel sprout sprout buckthorn sea buckthorn fruit buckwheat plant buckwheat seed buckwheat sprout buckwheat testa cabbage leaf cacao leaf caper flower caraway flower caraway leaf caraway seed carob bean carrot seed cayenne fruit celery plant chamomile sweet false chamomile plant cherry sour cherry fruit chestnut sweet chestnut bark chestnut sweet chestnut leaf chestnut sweet chestnut wood chicory plant chicory seed chive leaf clove fruit coriander fruit coriander leaf coriander shoot corn pollen cotton plant cranberry fruit currant black currant fruit currant black currant fruit juice dandelion flower date palm pollen dill plant elder black elder leaf endive leaf evening-primrose herb evening-primrose leaf fennel leaf fennel seed fenugreek flower fenugreek leaf fenugreek plant fenugreek seed fig plant garlic bulb ginger plant ginkgo biloba biloba tissue culture ginkgo biloba leaf grape fruit grape leaf guava flower guava fruit guava heart wood guava leaf guava root guava strawberry guava plant hazelnut bark horseradish leaf kiwi plant kohlrabi shoot lemon flower lemongrass plant lettuce plant loquat loquat plant lotus indian lotus flower mango plant marango flower marango leaf nutmeg plant oat hay okra flower olive stem onion onion bulb orange fruit oregano leaf oregano plant parsley leaf parsley plant parsley tissue culture parsnip leaf peach plant peanut plant pear pericarp pepper black pepper fruit persimmon american persimmon plant plum plant pomegranate fruit pomegranate leaf pomegranate pericarp pomegranate plant potato flower potato sweet potato root raspberry red raspberry juice rice rose hips fruit saffron flower sorrel garden sorrel fruit soybean shoot spinach indian spinach plant spinach leaf sunflower flower sunflower leaf tarragon shoot tea leaf tea plant tea shoot tomato fruit turmeric rhizome walnut black walnut leaf walnut english walnut leaf wheat plant

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

QUERCETIN ANHYDROUS • 17-20100

Go To Supplier