laevo-aspartic acid

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(2S)-2-aminobutanedioic acid

Identifiers

CAS (Single)	56-84-8
FEMA	3656
EINECS	200-291-6
Synonyms	acide L-aspartique (S)- amino-butanedioic acid (S)- aminobutane dioic acid 2- aminobutane doic acid (2S)-2- aminobutanedioic acid (S)- aminobutanedioic acid (S)-2- aminobutanedioic acid L-2- aminobutanedioic acid (2S)-2- aminosuccinic acid (S)-2- aminosuccinic acid L- aminosuccinic acid aspara K asparagic acid L- asparagic acid (S)- asparaginic acid L- asparaginic acid (+)- aspartic acid (2S)- aspartic acid (L)- aspartic acid (S)- aspartic acid (S)-(+)- aspartic acid L- aspartic acid L-(+)- aspartic acid S- aspartic acid L- aspartic acid FCC aspartic acid L- aspartic acid, L- L- asparticacid aspatofort butanedioic acid, amino-, (S)- calciretard K-flebo
JECFA Food Flavoring	1429
JECFA Food Additive	N/A
DG SANTE Food Flavourings	17.005 L-aspartic acid
DG SANTE Food Contact Materials	N/A
FDA UNII	30KYC7MIAI
CoE Number	10078
XlogP3-AA	-2.80 (est)
Molecular Weight	133.10359
Molecular Formula	C4 H7 N O4

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	270.00 Â°C. @ 760.00 mm Hg
Boiling Point	263.00 to 264.00 Â°C. @ 760.00 mm Hg
Flash Point	236.00 Â°F. TCC ( 113.33 Â°C. )
Acid Value	N/A
Vapor Pressure	0.003000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	-3.89
Soluble In	propylene glycol water, 5390 mg/L @ 25 °C (exp) water
Occurrence	almond seed apple fruit apricot fruit artichoke jerusalem artichoke tuber asparagus shoot avocado fruit banana fruit basil leaf bean adzuki bean seed bean asparagus bean seed bean banner bean seed bean black bean fruit bean black bean leaf bean black bean seed bean black bean sprout bean butter bean seed bean fava bean seed bean field bean seed bean mung bean seed bean mung bean sprout bean winged bean leaf bean winged bean seed bean winged bean tuber bean yam bean tuber beet root blueberry fruit borage leaf brazil nut breadfruit seed broccoli asparagus broccoli leaf buckwheat seed burdock root butternut seed cabbage leaf caraway seed carob bean seed carrot root cashew nut cassava root cayenne fruit celery plant celery shoot chayote fruit cherry sour cherry fruit chestnut sweet chestnut nut chickpea seed chive leaf coconut endosperm coconut leaf coconut seed coffee bean coffee fruit coriander fruit coriander seed corn seed cucumber fruit currant black currant fruit juice dandelion leaf date palm fruit eggplant fruit endive leaf evening-primrose seed fennel seed fenugreek seed fig fruit flax seed garlic bulb garlic leaf ginger root ginger shoot ginger tuber ginkgo biloba seed goosefoot plant 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 seed mushroom shiitake mushroom fruit mustard white mustard seed oat seed okra fruit onion bulb orange fruit papaya fruit pea black-eyed pea seed pea fruit pea pigeon pea seed 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 poppy opium poppy seed potato sweet potato root potato tuber purslane herb purslane plant radish root rice hay roselle plant 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 sugar beet sugar cane sunflower seed taro root tarragon leaf tarragon root tea plant tomato fruit turnip indian turnip root walnut black walnut nut walnut english walnut nut watercress herb watermelon fruit watermelon seed wheat seed yam mountain yam root

Organoleptic

Organoleptic Notes	1. Odor Type: odorless Odor Strength:none Odor Description:at 100.00 %. odorlessLuebke, William tgsc, (2007) Odor sample from: Sigma-Aldrich
Odor	odorless
Flavor	acidic acidic,

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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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