ammonia

Material Search

N/A

Identifiers

CAS (Single)	7664-41-7
FEMA	4494
EINECS	231-635-3
Synonyms	ammonia anhydrous ammonia gas azane spirit of hartshorn
JECFA Food Flavoring	N/A
JECFA Food Additive	Ammonia Solution
DG SANTE Food Flavourings	16.009 ammonia
DG SANTE Food Contact Materials	ammonia
FDA UNII	5138Q19F1X
CoE Number	739
XlogP3-AA	N/A
Molecular Weight	17.03091
Molecular Formula	H3 N

Properties

Food Chemicals Codex Listed	No
Appearance	colorless gas (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	-78.00 Â°C. @ 760.00 mm Hg
Boiling Point	-33.35 Â°C. @ 760.00 mm Hg (est)
Flash Point	270.00 Â°F. TCC ( 132.22 Â°C. )
Acid Value	N/A
Vapor Pressure	8.750000 mmHg @ 21.00 Â°C.
Vapor Density	6.0 ( Air = 1 )
logP (o/w)	N/A
Soluble In	alcohol water, 5.101e+004 mg/L @ 25 °C (est)
Occurrence	apple fruit - 235 mg/kg apple pericarp banana fruit barley - 8130 mg/kg barley seed beef beer beet root - 8800 mg/kg butter cabbage cooked cabbage - 11060 mg/kg cabbage leaf carrot - 3970 mg/kg cauliflower - 6376 mg/kg caviar celery leaf - 19600 mg/kg celery plant celery stem cheese @ 720.00 ± 160 µg% cheese tilsit cheese - 164400 mg/kg chicken fried chicken - 0.2 mg/kg coffee - up to 820 mg/kg corn seed corn sweet corn - 10030 mg/kg egg - up to 9 mg/kg evening-primrose seed fish fatty fish - up to 2928 mg/kg fish lean fish flax seed goosefoot plant hop oil - 10660 mg/kg kale - 15260 mg/kg lettuce - 10260 mg/kg malt - 1192 mg/kg milk mushroom onion pepper bell pepper fruit pork potato chip radish - 8450 mg/kg rhubarb - 6340 mg/kg rice rutabaga shrimp soybean soybean seed spinach leaf squid tea black tea - 400 mg/kg tea leaf tomato wasabi wine red wine - up to 40 mg/kg wine white wine - up to 69 mg/kg

Organoleptic

Organoleptic Notes	1. Odor Type: ammoniacal ammoniacal Odor Description:at 0.10 % in water. ammoniacal Odor and/or flavor descriptions from others (if found).
Odor	ammoniacal ammoniacal,
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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