pantothenic acid

Full Material List

3-[[(2R)-2,4-dihydroxy-3,3-dimethylbutanoyl]amino]propanoic acid

Identifiers

CAS (Single)	79-83-4
FEMA	N/A
EINECS	201-229-0
Synonyms	b- alanine, N-[(2R)-2,4-dihydroxy-3,3-dimethyl-1-oxobutyl]- (R)-N-(2,4- dihydroxy-3,3-dimethyl-1-oxobutyl)-b-alanine 3-[(2R)-2,4- dihydroxy-3,3-dimethylbutanamido]propanoic acid 3-[[(2R)-2,4- dihydroxy-3,3-dimethylbutanoyl]amino]propanoic acid (D,+)-N(alpha-gamma- dihydroxy-beta,beta-dimethylbutyryl)-beta-alanine (D)-(+)- pantothenic acid (R)- pantothenic acid D- pantothenic acid dextro- pantothenic acid pantothenic acid, D- vitamin B5
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	19F5HK2737
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	219.23749
Molecular Formula	C9 H17 N O5

Properties

Food Chemicals Codex Listed	No
Appearance	yellow viscous liquid (est)
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	551.00 to 552.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	549.00 Â°F. TCC ( 287.30 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-0.856 (est)
Soluble In	water, 1.00E+06 mg/L @ 25 °C (exp) ethyl acetate benzene chloroform
Occurrence	almond seed apple custard apple fruit apple custard apple fruit apple fruit apricot fruit asparagus shoot avocado fruit banana fruit barley seed bean asparagus bean seed bean banner bean plant bean black bean fruit bean black bean seed bean butter bean seed bean fava bean seed bean mung bean seed bean mung bean sprout beet root blueberry fruit brazil nut breadfruit fruit breadfruit seed broccoli asparagus broccoli leaf brussel sprout leaf buckwheat seed cabbage leaf cacao bean cantaloupe fruit carrot root cashew nut cayenne fruit celery plant cherry sour cherry fruit chickpea seed chive leaf corn cob corn seed cotton seed cranberry fruit cucumber fruit currant black currant fruit currant red currant fruit date palm fruit eggplant fruit endive leaf fig fruit flax seed garlic bulb ginger root ginkgo biloba seed gooseberry fruit grape fruit guava fruit hazelnut nut kohlrabi stem lentil seed lentil sprout lettuce leaf lime fruit mandarin fruit mango fruit oat plant oat seed okra fruit onion bulb orange fruit papaya fruit parsley plant parsnip root pea black-eyed pea seed pea fruit pea pigeon pea seed pea seed peach fruit peanut nut pear fruit peppermint leaf pineapple fruit plum fruit pomegranate fruit potato sweet potato root potato tuber purslane plant radish root raspberry red raspberry fruit rhubarb plant rice seed rosemary leaf rye seed sage plant sesame seed soursop fruit soybean seed spearmint leaf spinach plant spinach sea spinach leaf squash summer squash fruit tamarind fruit tea leaf tomato fruit walnut english walnut nut watercress plant watermelon fruit wheat plant wheat seed

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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