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

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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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