AInsights Entry for Nisin A (CAS: 1414-45-5)
1. Identity & Chemical Information
- Common Name(s): Nisin A
- IUPAC Name: Not applicable (Nisin A is a complex peptide)
- CAS Number: 1414-45-5
- FEMA Number: Not applicable
- Other Identifiers: Not applicable
- Molecular Formula: C143H230N42O37S7
- Molecular Weight: Approximately 3354.07 g/mol
- Functional Groups and Structure-Odor Relevance: Nisin A is a polycyclic antibacterial peptide (lantibiotic) composed of 34 amino acid residues. It contains unusual amino acids such as lanthionine and β-methyl-lanthionine, which contribute to its stability and activity. Its structure is not directly related to odor but is crucial for its antimicrobial properties.
Citation hooks: FlavScents; PubChem
2. Sensory Profile
Nisin A does not have a significant odor or flavor profile as it is primarily used for its antimicrobial properties rather than sensory attributes. It is generally considered odorless and tasteless at typical usage levels in food applications. Its role in formulations is not to impart flavor but to preserve the integrity and safety of the product by inhibiting microbial growth.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Nisin A is naturally produced by certain strains of the bacterium Lactococcus lactis during fermentation. It is a product of ribosomal synthesis followed by post-translational modifications, which include the formation of lanthionine rings. Nisin A is considered a natural preservative and can be labeled as a "natural flavor" in some regulatory contexts due to its microbial origin.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Nisin A is not used for its flavor but as a preservative in various food products, including dairy, canned vegetables, and beverages. Its primary function is to extend shelf life by preventing spoilage caused by Gram-positive bacteria. Typical use levels range from 1 to 25 ppm, depending on the food matrix and regulatory limits. It is stable under acidic conditions but may lose activity at higher pH levels or upon prolonged heating.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Nisin A is not typically used in fragrance formulations due to its lack of odor and primary function as an antimicrobial agent. Its inclusion in fragrance products would be for preservation rather than scent contribution.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Nisin A is recognized as GRAS (Generally Recognized As Safe) by the FDA for use as a preservative in certain foods.
- European Union: Approved as a food additive (E234) under Regulation (EC) No 1333/2008.
- United Kingdom: Follows EU regulations post-Brexit, allowing its use as a food preservative.
- Asia: Approved in countries like Japan and China for specific food applications.
- Latin America: Generally accepted in countries like Brazil, subject to local food additive regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral Exposure: Nisin A is considered safe for consumption at approved levels, with an acceptable daily intake (ADI) established by JECFA.
- Dermal Exposure: Not typically relevant as it is not used in topical applications.
- Inhalation Exposure: Minimal concern due to its non-volatile nature and typical use in food.
Nisin A's safety profile is well-established, with no significant differences in risk between food and fragrance applications due to its limited use in the latter.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Nisin A is valued for its efficacy as a natural preservative, particularly in dairy and canned products. It synergizes well with other preservation methods, such as refrigeration and pasteurization. Formulators should be aware of its pH sensitivity and potential loss of activity at higher temperatures. Overuse can lead to unnecessary cost without additional benefit, while underuse may compromise product safety.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
Data on Nisin A is robust, with extensive documentation on its safety and efficacy as a preservative. Industry practices are well-documented, though specific formulation details may vary. Regulatory frameworks are clear, but formulators should verify compliance with local regulations.
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
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
- If complex natural material: includes section 5a (not applicable here)
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 2026-02-18 18:48:01 GMT (p2)