gamma-aminobutyric acid

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4-aminobutanoic acid

Identifiers

CAS (Single)	56-12-2
FEMA	4288
EINECS	200-258-6
Synonyms	4- amino butyric acid gamma- amino butyric acid gamma- amino butyric acid natural 4- amino-butanoic acid 4- amino-butyric acid g- amino-N-butyric acid gamma- amino-N-butyric acid 4- aminobutanoic acid gamma- aminobutanoic acid 4- aminobutyric acid g- aminobutyric acid gamma- aminobutyric acid (GABA) butanoic acid, 4-amino- 3- carboxypropylamine GABA GABA gamma amino butyric acid gaballon gamarex piperidic acid piperidinic acid
JECFA Food Flavoring	1771
JECFA Food Additive	N/A
DG SANTE Food Flavourings	17.035 4-aminobutyric acid
DG SANTE Food Contact Materials	N/A
FDA UNII	2ACZ6IPC6I
CoE Number	N/A
XlogP3-AA	-3.20 (est)
Molecular Weight	103.12113
Molecular Formula	C4 H9 N O2

Properties

Food Chemicals Codex Listed	No
Appearance	white crystalline powder (est)
Assay	100.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	200.00 to 201.00 Â°C. @ 760.00 mm Hg
Boiling Point	248.00 to 249.00 Â°C. @ 760.00 mm Hg
Flash Point	218.00 Â°F. TCC ( 103.33 Â°C. )
Acid Value	N/A
Vapor Pressure	0.008000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	-3.17
Soluble In	water, 1.30E+06 mg/L @ 25 °C (exp) alcohol
Occurrence	apple custard apple fruit banana fruit bean black bean seed bean field bean seed beet root burdock root chayote fruit cherry sour cherry fruit coconut seed date palm fruit eggplant fruit fenugreek plant ginger root ginkgo biloba seed grape fruit mandarin fruit mango fruit melon bitter melon fruit melon bitter melon seed mushroom shiitake mushroom fruit orange fruit pea shoot peanut plant pepper black pepper fruit pepper black pepper seed pineapple fruit potato plant soursop plant tarragon leaf tarragon root tarragon shoot tomato fruit zingiber officinale root oil china @ 0.06%

Organoleptic

Organoleptic Notes	1. Odor Type: meaty savory meaty Odor Description:at 1.00 % in propylene glycol. savory meaty Odor and/or flavor descriptions from others (if found).
Odor	meaty savory, meaty,
Flavor	N/A

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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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