laevo-tryptophan

Material Search

N/A

Identifiers

CAS (Single)	73-22-3
FEMA	N/A
EINECS	200-795-6
Synonyms	(S)-a- amino-1H-indole-3-propanoic acid (S)-alpha- amino-1H-indole-3-propanoic acid (S)-2- amino-3-(1H-indol-3-yl)-propionic acid (2S)-2- amino-3-(1H-indol-3-yl)propanoic acid (S)-2- amino-3-(3-indolyl)propionic acid laevo-alpha- amino-3-indole propionic acid L-a- amino-3-indolepropionic acid L-alpha- amino-3-indolepropionic acid (S)-alpha- aminoindole-3-propionic acid L-a- aminoindole-3-propionic acid (2S)-2- azaniumyl-3-(1H-indol-3-yl)propanoate (S)-1H- indole-3-alanine 1H- indole-3-alanine, (S)- 1H- indole-3-propanoic acid, a-amino-, (S)- 1-beta-3- indolylalanine L-b-3- indolylalanine (L)- tryptophan (S)- tryptophan L- tryptophan L- tryptophan produced by escherichia coli CGMCC 7.59 tryptophan, L- L- trytophan L- typtophan
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	8DUH1N11BX
CoE Number	N/A
XlogP3-AA	-1.10 (est)
Molecular Weight	204.22904
Molecular Formula	C11 H12 N2 O2

Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow to yellow crystalline powder (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	284.00 to 287.00 Â°C. @ 760.00 mm Hg
Boiling Point	447.00 to 450.00 Â°C. @ 760.00 mm Hg
Flash Point	435.00 Â°F. TCC ( 223.89 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	0.704 (est)
Soluble In	water, 2848 mg/L @ 25 °C (est) water, 1.34E+04 mg/L @ 25 °C (exp)
Occurrence	almond seed apple custard apple fruit apple custard apple fruit apple fruit apricot fruit artichoke jerusalem artichoke tuber asparagus shoot avocado fruit banana fruit barley seed barley sprout basil leaf bean adzuki bean seed bean asparagus bean fruit bean asparagus bean seed bean banner bean seed bean black bean fruit bean black bean seed bean black bean sprout bean butter bean seed bean fava bean seed bean field bean fruit bean field bean seed bean mat bean seed bean mung bean seed bean mung bean sprout bean winged bean leaf bean winged bean seed bean winged bean tuber beet root blueberry fruit brazil nut breadfruit seed broccoli asparagus broccoli leaf brussel sprout leaf buckwheat seed burdock root butternut seed cabbage leaf caraway seed carrot root cashew nut cassava root cayenne fruit celery plant celery seed chayote fruit chestnut sweet chestnut nut chickpea seed chicory leaf chive leaf coconut seed coriander leaf corn cotyledon corn seed cucumber fruit date palm fruit eggplant fruit endive leaf evening-primrose seed fennel seed fenugreek leaf fenugreek seed fig fruit flax seed garlic bulb garlic leaf ginger root ginkgo biloba seed goosefoot leaf gourd calabash gourd fruit gourd white gourd fruit grape fruit guava fruit guava strawberry guava fruit kohlrabi stem leek wild leek plant lentil seed lettuce lamb's lettuce plant lettuce leaf lime fruit lotus indian lotus rhizome lotus indian lotus seed lupine white lupine seed mallow jew's mallow leaf mandarin fruit mango fruit marango shoot mushroom shiitake mushroom fruit mustard white mustard seed oat plant oat seed okra fruit onion bulb orange fruit papaya fruit pea black-eyed pea seed pea fruit pea pigeon pea seed pea seed peach fruit peanut seed pepper bell pepper fruit peppermint leaf pigweed leaf pine pinyon pine seed pistachio nut poppy opium poppy seed potato sweet potato root potato tuber purslane herb radish root rosemary leaf rye seed sesame seed shea tree seed soursop fruit soybean seed spearmint leaf spinach indian spinach leaf spinach plant squash summer squash fruit star fruit fruit sunflower seed tamarind fruit taro leaf taro root thyme plant tomato fruit turnip indian turnip root walnut black walnut nut walnut english walnut nut watercress herb watermelon fruit wheat seed yam mountain yam root

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
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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