laevo-proline

Full Material List

(2S)-pyrrolidine-2-carboxylic acid

Identifiers

CAS (Single)	147-85-3
FEMA	3319
EINECS	205-702-2
Synonyms	ajipure proline 3,4- dihydro-L-proline L- prolin (-)-(S)- proline (L)- proline (S)- proline (S)-(-)- proline L- proline L-(-)- proline L- proline FCC; USP L- proline natural L- proline synthetic proline, L- 2- pyrrolidine caboxylic acid (-)-2- pyrrolidine carboxylic acid (S)-2- pyrrolidine carboxylic acid L-alpha- pyrrolidine carboxylic acid laevo-alpha- pyrrolidine carboxylic acid (2S)- pyrrolidine-2-carboxylic acid (S)- pyrrolidine-2-carboxylic acid (S)-(-)- pyrrolidine-2-carboxylic acid L- pyrrolidine-2-carboxylic acid laevo- pyrrolidine-2-carboxylic acid (-)-2- pyrrolidinecarboxylic acid (S)-2- pyrrolidinecarboxylic acid L-a- pyrrolidinecarboxylic acid 2- pyrrolidinecarboxylic acid, (S)-
JECFA Food Flavoring	1425
JECFA Food Additive	N/A
DG SANTE Food Flavourings	17.019 L-proline
DG SANTE Food Contact Materials	N/A
FDA UNII	9DLQ4CIU6V
CoE Number	10490
XlogP3-AA	-2.50 (est)
Molecular Weight	115.13213
Molecular Formula	C5 H9 N O2

Properties

Food Chemicals Codex Listed	Yes
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	220.00 to 222.00 Â°C. @ 760.00 mm Hg
Boiling Point	252.19 Â°C. @ 760.00 mm Hg (est)
Flash Point	> 230.00 Â°F. TCC ( > 110.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.006000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	-2.54
Soluble In	alcohol water, 1.313e+005 mg/L @ 25 °C (est) water, 1.62E+05 mg/L @ 25 °C (exp) ether
Occurrence	almond seed apple plant apricot fruit artichoke jerusalem artichoke tuber asparagus shoot avocado fruit banana fruit barley root basil leaf bean adzuki bean seed bean banner bean seed bean black bean fruit bean black bean seed bean black bean sprout bean butter bean seed bean fava bean seed bean field bean fruit bean mung bean seed bean winged bean leaf bean winged bean seed bean winged bean tuber bean yam bean tuber beet root blueberry fruit brazil nut breadfruit seed broccoli asparagus broccoli leaf buckwheat seed burdock root butternut seed cabbage leaf cacao bean caraway seed carob bean seed carrot root cashew nut cassava root cayenne fruit celery leaf chayote fruit cherry sour cherry fruit chestnut sweet chestnut nut chickpea seed chive leaf coconut leaf coconut seed coriander fruit coriander seed corn root corn seed corn shoot cucumber fruit currant black currant fruit juice date palm fruit eggplant fruit endive leaf evening-primrose seed fennel seed fenugreek seed fig fruit flax seed garlic bulb garlic leaf ginger root ginkgo biloba seed goosefoot leaf grape fruit guava fruit guava strawberry guava fruit leek wild leek plant lentil seed lentil sprout lettuce lamb's lettuce plant lettuce leaf lotus indian lotus rhizome lotus indian lotus seed lupine white lupine seed macadamia nut mallow jew's mallow leaf mandarin fruit mango fruit marango shoot melon bitter melon fruit mushroom shiitake mushroom fruit mustard white mustard seed oat root oat shoot okra fruit onion bulb orange fruit papaya fruit pea black-eyed pea seed pea fruit pea pigeon pea seed pea root pea seed pea shoot peach fruit peanut seed pear fruit pepper bell pepper fruit peppermint leaf pigweed leaf pine pinyon pine seed pineapple fruit pistachio nut plum fruit pomegranate fruit poppy opium poppy seed potato sweet potato root potato tuber purslane herb radish root ringer root rosemary leaf rye seed saffron bulb sesame seed soybean seed soybean shoot spearmint leaf spinach indian spinach leaf spinach plant spinach water spinach leaf squash summer squash fruit star fruit fruit sunflower seed tamarind fruit tamarind seed taro root tarragon leaf tarragon root tea leaf tomato fruit tomato root turnip indian turnip root walnut black walnut nut walnut english walnut nut watercress herb watermelon fruit watermelon seed wheat root wheat seed wheat shoot yam mountain yam root

Organoleptic

Organoleptic Notes	1. Odor Type: odorless Odor Strength:none Odor Description:at 100.00 %. odorless
Odor	odorless
Flavor	sweet sweet,

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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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