adenosine phosphate

Full Material List

[(2R,3S,4R,5R)-5-(6-aminopurin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyldihydrogen phosphate

Identifiers

CAS (Single)	61-19-8
FEMA	N/A
EINECS	200-500-0
Synonyms	adenosine 5'-(dihydrogen phosphate) adenosine 5'-monophosphate adenosine 5'-monophosphoric acid adenosine 5'-phosphate adenosine 5'-phosphorate adenosine 5'-phosphoric acid adenosine monophosphate 5'- adenosine monophosphate adenosine-5'-monophosphate adenosine-5'-monophosphorate adenosine-5'-monophosphoric acid adenosine-5'-phosphate adenosine-5'P adenosine-monophosphate adenosine-phosphate adenovite adenyl 5'- adenylic acid, 8-amino- [(2R,3S,4R,5R)-5-(6- aminopurin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyldihydrogen phosphate 5'- AMP cardiomone 5'- deoxy-5'-thioadenosine 5'-monophosphate formycin 5'-monophosphate hydrate formycin 5'-phosphate lycedan muscle adenylate muscle adenylic acid muskeladenylsaeure my-B-den my-beta-den myoston phosphaden 5'-O- phosphonatoadenosine 5'-O- phosphonoadenosine 9H- purin-6-amine, 9-(5-O-phosphono-.beta.-D-ribofuranosyl)- vitamin B8
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	415SHH325A
CoE Number	N/A
XlogP3-AA	-3.50 (est)
Molecular Weight	347.224742
Molecular Formula	C10 H14 N5 O7 P

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	195.00 Â°C. @ 760.00 mm Hg
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water, 8510 mg/L @ 25 °C (est)
Occurrence	not found in nature

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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