daidzein

Full Material List

7-hydroxy-3-(4-hydroxyphenyl)chromen-4-one

Identifiers

CAS (Single)	486-66-8
FEMA	N/A
EINECS	207-635-4
Synonyms	7,4'- dihydroxyisoflavone 7- hydroxy-3-(4-hydroxyphenyl)-4-benzopyrone 7- hydroxy-3-(4-hydroxyphenyl)chromen-4-one
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	6287WC5J2L
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	254.2415
Molecular Formula	C15 H10 O4

Properties

Food Chemicals Codex Listed	No
Appearance	white powder (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	323.00 Â°C. @ 760.00 mm Hg
Boiling Point	512.00 to 513.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	394.00 Â°F. TCC ( 201.20 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	2.632 (est)
Soluble In	water, 568.4 mg/L @ 25 °C (est)
Occurrence	bean adzuki bean seed bean black bean fruit bean black bean seed bean butter bean seed bean fava bean seed bean mung bean seed bean mung bean sprout bean scarlet runner bean bean scarlet runner bean plant chickpea seed chickpea sprout lentil seed pea black-eyed pea seed pea black-eyed pea sprout pea pigeon pea pea seed peanut soybean soybean cotyledon soybean embryo soybean hypocotyl soybean leaf soybean plant soybean root soybean seed soybean seed coat soybean shoot soybean testa

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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