laevo-arginine

Full Material List

N/A

Identifiers

CAS (Single)	74-79-3
FEMA	3819
EINECS	200-811-1
Synonyms	ajipure arginine (S)-2- amino-5-((aminoiminomethyl)amino) pentanoic acid (S)-2- amino-5-((aminoiminomethyl)amino)pentanoic acid (2S)-2- amino-5-(carbamimidamido)pentanoic acid (2S)-2- amino-5-(diaminomethylideneamino)pentanoic acid (S)-2- amino-5-[(aminoiminomethyl)amino]pentanoic acid S-(+)-2- amino-5-[(aminoiminomethyl)amino]pentanoic acid (2S)-2- amino-5-carbamimidamidopentanoic acid (2S)-2- amino-5-guanidinopentanoic acid (S)-2- amino-5-guanidinopentanoic acid L-2- amino-5-guanidinopentanoic acid (S)-2- amino-5-guanidinovaleric acid L-2- amino-5-guanidinovaleric acid laevo-2- amino-5-guanidinovaleric acid L-a- amino-d-guanidinovaleric acid L-alpha- amino-delta-quanidinovaleric acid laevo-alpha- amino-delta-quanidinovaleric acid N5-( aminoiminomethyl)-L-ornithine 5-(( aminoiminomethyl)amino)-laevo-norvaline 5-[( aminoiminomethyl)amino]-L-norvaline L- arginin (S)-(+)- arginine biotive L- arginine L- arginine L-(+)- arginine L-alpha- arginine L(+)- arginine laevo-(+)- arginine arginine AKG L- arginine base L- arginine USP arginine, L- N5-( diaminomethylene)-L-ornithine L- ornithine, N5-(aminoiminomethyl)- L- ornithine, N5-(diaminomethylene)- pentanoic acid, 2-amino-5-((aminoiminomethyl)amino)-, (S)- pentanoic acid, 2-amino-5-[(aminoiminomethyl)amino]-, (S)- L-nor valine, 5-((aminoiminomethyl)amino)- L-nor valine, 5-[(aminoiminomethyl)amino]-
JECFA Food Flavoring	1438
JECFA Food Additive	N/A
DG SANTE Food Flavourings	17.003 L-arginine
DG SANTE Food Contact Materials	N/A
FDA UNII	94ZLA3W45F
CoE Number	11890
XlogP3-AA	-4.20 (est)
Molecular Weight	174.20398
Molecular Formula	C6 H14 N4 O2

Properties

Food Chemicals Codex Listed	Yes
Appearance	white crystalline powder (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	238.00 to 244.00 Â°C. @ 760.00 mm Hg
Boiling Point	409.14 Â°C. @ 760.00 mm Hg (est)
Flash Point	> 200.00 Â°F. TCC ( > 93.33 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-4.2
Soluble In	water, 1.82E+05 mg/L @ 25 °C (exp)
Occurrence	almond seed apple custard apple fruit apple fruit apple shoot apple stem apricot fruit artichoke jerusalem artichoke tuber asparagus shoot avocado fruit banana fruit 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 seed bean mung bean seed bean mung bean sprout bean winged bean leaf bean winged bean seed bean winged bean tuber bean yam 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 cacao bean caraway seed carob bean seed carrot root cashew nut cassava root cayenne fruit celery plant chayote fruit cherry sour cherry fruit chestnut sweet chestnut nut chickpea seed chicory leaf chive leaf coconut endosperm coconut leaf coconut seed coriander fruit coriander leaf coriander seed corn seed cucumber fruit currant black currant fruit juice date palm fruit dill seed eggplant fruit endive leaf evening-primrose seed fennel seed fenugreek leaf fenugreek seed fig fruit flax seed garlic bulb ginger root ginger tuber ginkgo biloba seed goosefoot plant gourd calabash gourd fruit grape fruit guava fruit guava strawberry guava fruit horseradish root kohlrabi stem leek wild leek plant lentil seed lentil sprout lettuce lamb's lettuce plant lettuce leaf loquat shoot loquat stem lotus indian lotus rhizome lotus indian lotus seed lupine white lupine seed macadamia nut mallow jew's mallow leaf mandarin fruit mango fruit marango shoot melon bitter melon seed mushroom shiitake mushroom fruit mustard white mustard seed 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 pear fruit pepper bell pepper fruit peppermint plant pigweed leaf pine pinyon pine seed pineapple fruit pistachio nut plum fruit poppy opium poppy seed potato sweet potato root potato tuber purslane herb radish plant rosemary plant rye seed saffron bulb sesame seed shea tree seed soybean seed soybean shoot spearmint leaf spearmint oil spinach indian spinach leaf spinach leaf spinach plant spinach water spinach leaf squash summer squash fruit star fruit fruit sunflower seed taro leaf taro root tarragon leaf tarragon root tea plant tomato fruit turnip indian turnip root walnut black walnut nut walnut english walnut nut watercress herb watermelon fruit watermelon seed wheat seed yam mountain yam root

Organoleptic

Organoleptic Notes	1. Flavor Type: sour sour Taste Description: sour Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	sour sour,

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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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