aspartame

Full Material List

(3R)-3-amino-4-[[(2R)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid

Identifiers

CAS (Single)	22839-47-0
FEMA	N/A
EINECS	245-261-3
Synonyms	(S)-3- amino-4-(((S)-1-methoxy-1-oxo-3-phenylpropan-2-yl)amino)-4-oxobutanoic acid (3R)-3- amino-4-[[(2R)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid (S)-3- amino-N-((S)-1-methoxycarbonyl-2-phenyl-ethyl)-succinamic acid 3- amino-N-(a-carboxyphenethyl)succinamic acid N-methyl ester L- aspartyl-L-phenylalanine methyl ester N-L-a- aspartyl-L-phenylalanine methyl ester L- aspartyl-L-phenylalaninemethyl ester laevo- aspartyl-laevo-phenyl alanine methyl ester N-(L-a- aspartyl)-L-phenylalanine methyl ester aspartylphenylalanine methyl ester (3S)-3-{N-[(1S)-1-( methoxycarbonyl)-2-phenylethyl]carbamoyl}-3-aminopropanoic cid methyl L-a-aspartyl-L-phenylalaninate 1- methyl N-L-a-aspartyl-L-phenylalanate methyl N-L-a-aspartyl-L-phenylalaninate nutrasweet L- phenylalanine, L-a-aspartyl-, methyl ester
JECFA Food Flavoring	N/A
JECFA Food Additive	Aspartame
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	Z0H242BBR1
CoE Number	N/A
XlogP3-AA	-2.70 (est)
Molecular Weight	294.30746
Molecular Formula	C14 H18 N2 O5

Properties

Food Chemicals Codex Listed	No
Appearance	white crystalline powder (est)
Assay	98.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	246.00 to 247.00 Â°C. @ 760.00 mm Hg
Boiling Point	535.79 Â°C. @ 760.00 mm Hg (est)
Flash Point	532.00 Â°F. TCC ( 277.80 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	0.542 (est)
Soluble In	alcohol, slightly water, slightly water, 564.7 mg/L @ 25 °C (est)
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	1. Flavor Type: sweet sweet sugar candy Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	sweet sweet, sugar, candy,

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

No suppliers are currently related to this material.

Become a FlavScents Supplier