artemisin

Full Material List

(3S,3aR,4S,5aS,9bS)-4-hydroxy-3,5a,9-trimethyl-3a,4,5,9b-tetrahydro-3H-benzo[g][1]benzofuran-2,8-dione

Identifiers

CAS (Single)	481-05-0
FEMA	N/A
EINECS	N/A
Synonyms	6a,8a- dihydroxy-3-oxoeudesma-1,4-dien-12-oic Acid 12,6-Lactone (3S,3aR,4S,5aS,9bS)-4- hydroxy-3,5a,9-trimethyl-3a,4,5,9b-tetrahydro-3H-benzo[g][1]benzofuran-2,8-dione (3S,3aR,4S,5aS,9bS)-4- hydroxy-3,5a,9-trimethyl-3a,5,5a,9b-tetrahydro-3H,4H-naphtho[1,2-b]furan-2,8-dione (3S,3aR,4S,5aS,9bS)-4- hydroxy-3,5a,9-trimethyl-3a,5,5a,9b-tetrahydronaphtho[1,2-b]furan-2,8(3H,4H)-dione 8- hydroxysantonin naphtho[1,2-b]furan-2,8(3H,4H)-dione, 3a,5,5a,9b-tetrahydro-4-hydroxy-3,5a,9-trimethyl-, (3S,3aR,4S,5aS,9bS)- (3S-(3alpha,3aalpha,4alpha,5abeta,9bbeta))-3a,5,5a,9b- tetrahydro-4-hydroxy-3,5a,9-trimethyl naphtho(1,2-b)furan-2,8(3H,4H)-dione 3a,5,5a,9b- tetrahydro-4-hydroxy-3,5a,9-trimethylnaphtho[1,2- b]furan-2,8(3H,4H)-dione [3S-(3a,3aa,4a,5ab,9bb)]-3a,5,5a,9b- tetrahydro-4-hydroxy-3,5a,9-trimethylnaphtho[1,2-b]furan-2,8(3H,4H)-dione
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	Y1R67R7XWU
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	262.30526
Molecular Formula	C15 H18 O4

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	203.00 Â°C. @ 760.00 mm Hg
Boiling Point	470.40 Â°C. @ 760.00 mm Hg (est)
Flash Point	354.00 Â°F. TCC ( 178.80 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	0.290 (est)
Soluble In	water, 4.087e+004 mg/L @ 25 °C (est)
Occurrence	found in nature

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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