vitamin K1

Full Material List

2-methyl-3-[(E)-3,7,11,15-tetramethylhexadec-2-enyl]naphthalene-1,4-dione

Identifiers

CAS (Single)	84-80-0
FEMA	N/A
EINECS	201-564-2
Synonyms	aquamephyton dry vitamin K1 K-shield (stabilized K1) phytonadione, phylloquinone 1% 2- methyl-3-[(2E)-3,7,11,15-tetramethyl-2-hexadecen-1-yl]-1,4-naphthoquinone 2- methyl-3-[(2E)-3,7,11,15-tetramethylhexadec-2-en-1-yl]-1,4-naphthoquinone 2- methyl-3-[(E)-3,7,11,15-tetramethylhexadec-2-enyl]naphthalene-1,4-dione 1,4- naphthalenedione, 2-methyl-3-[(2E)-3,7,11,15-tetramethyl-2-hexadecen-1-yl]- phylloquinone phytonadione 3-((2E)-3,7,11,15- tetramethylhexadec-2-enyl)-2-methylnaphthalene-1,4-dione vitamin K1 (phytonadione) 1 trituration vitamin K1 100% oil vitamin K1 USP (phytonadione)
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	S5Z3U87QHF
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	450.70602
Molecular Formula	C31 H46 O2

Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow to yellow amber oils to solid (est)
Assay	95.00 to 100.00
Specific Gravity	0.98400 @ 25.00 °C.
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	-20.00 Â°C. @ 760.00 mm Hg
Boiling Point	546.00 to 547.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	> 230.00 Â°F. TCC ( > 110.00 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	10.305 (est)
Soluble In	alcohol water, 1.482e-007 mg/L @ 25 °C (est) water
Occurrence	alfalfa anise leaf anise root anise tissue culture apple fruit asparagus plant avocado fruit banana fruit barley leaf barley root barley seed barley tissue culture bean black bean fruit bean black bean plant bean black bean seed bean fava bean seed bean scarlet runner bean fruit bilberry fruit blueberry fruit broccoli asparagus broccoli inflorescence broccoli asparagus broccoli leaf brussel sprout plant cabbage flower cacao bean canola oil cantaloupe fruit carrot plant cayenne fruit celery seed chestnut sweet chestnut chickpea seed coconut oil corn fruit corn oil corn silk cotton seed oil cranberry fruit cucumber plant currant black currant fruit date palm fruit dill seed fenugreek plant fig fruit grape fruit lentil seed lettuce leaf oat seed okra plant olive oil orange fruit parsley leaf pea plant pepper bell pepper fruit pineapple fruit plum fruit potato tuber rapini root soybean oil soybean seed soybean seed oil spinach leaf spinach tuber sunflower seed oil tea leaf tomato plant watercress leaf watermelon fruit wheat leaf

Organoleptic

Organoleptic Notes
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for Vitamin K1 (CAS: 84-80-0)

1. Identity & Chemical Information

Common Name(s): Vitamin K1, Phylloquinone
IUPAC Name: 2-Methyl-3-phytyl-1,4-naphthoquinone
CAS Number: 84-80-0
FEMA Number: Not applicable
Other Identifiers: FL number not applicable, CoE number not applicable, IFRA reference not applicable
Molecular Formula: C31H46O2
Molecular Weight: 450.71 g/mol

Vitamin K1 is a fat-soluble vitamin characterized by a naphthoquinone ring structure with a phytyl side chain. This structure is crucial for its biological activity, particularly in the carboxylation of certain proteins required for blood coagulation. The presence of the phytyl side chain contributes to its lipophilicity, affecting its absorption and bioavailability.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Vitamin K1 itself does not have a significant odor or flavor profile that is relevant to flavor or fragrance applications. It is primarily used for its nutritional properties rather than sensory attributes. As such, it does not contribute directly to the sensory characteristics of products in which it is included.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Vitamin K1 is naturally found in green leafy vegetables such as spinach, kale, and broccoli. It is synthesized by plants and algae through the photosynthetic process. The presence of vitamin K1 in these sources is crucial for their role in photosynthesis and cellular respiration.

In terms of its designation as a "natural flavor," vitamin K1 can be considered natural when derived from plant sources. However, its primary use is not in flavor or fragrance applications but in nutritional supplements and fortified foods.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Vitamin K1 is not typically used as a flavoring agent due to its lack of sensory impact. Its inclusion in food products is primarily for nutritional fortification. When used in fortified foods, the levels are determined based on dietary requirements rather than flavor enhancement. Typical use levels are not expressed in ppm but rather in micrograms per serving to meet nutritional guidelines.

Stability considerations include sensitivity to light and heat, which can degrade the vitamin, reducing its efficacy in fortified products.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Vitamin K1 is not used in fragrance formulations due to its lack of volatile aromatic properties. Its role in consumer products is strictly related to its nutritional benefits rather than any olfactory contribution.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Vitamin K1 is recognized as Generally Recognized As Safe (GRAS) for use in food fortification.
European Union: Approved for use in food supplements and fortified foods under Regulation (EC) No 1333/2008.
United Kingdom: Follows EU regulations post-Brexit, with no significant divergence reported.
Asia: Approved for use in food supplements in countries like Japan and China, with specific regulations varying by country.
Latin America: Generally approved for use in food fortification, with country-specific regulations.

Vitamin K1's regulatory status is primarily focused on its nutritional role rather than flavor or fragrance applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Vitamin K1 is considered safe for oral consumption at recommended dietary levels. The Acceptable Daily Intake (ADI) is not specifically established, but typical dietary intake is considered safe.
Dermal Exposure: Not relevant for vitamin K1 as it is not used in topical applications.
Inhalation Exposure: Not applicable due to its non-volatile nature.

The risk profile for vitamin K1 is primarily related to its nutritional use, with no significant concerns for flavor or fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Vitamin K1 is valuable in formulations aimed at nutritional enhancement rather than sensory modification. It is often used in conjunction with other vitamins and minerals in fortified foods and supplements. Formulators should be aware of its sensitivity to light and heat, which can necessitate protective packaging and processing conditions.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on vitamin K1 is well-established in terms of its nutritional role and safety profile. However, its application in flavor and fragrance contexts is limited, with most information derived from its use in food fortification.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges where applicable
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable here)

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 2026-09-13 06:15:59 GMT (p2)

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