N2-fructopyranosylarginine

Full Material List

N/A

Identifiers

CAS (Single)	162966-07-6
FEMA	N/A
EINECS	N/A
Synonyms	5-( diaminomethylideneamino)-2-[(2,3,4,5-tetrahydroxyoxan-2-yl)methylamino]pentanoic acid
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
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	336.34568
Molecular Formula	C12 H24 N4 O7

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	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water, 8.02e+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

FlavScents AInsights Entry for N2-fructopyranosylarginine (CAS: 162966-07-6)

1. Identity & Chemical Information

Common Name(s): N2-fructopyranosylarginine
IUPAC Name: (2S)-2-amino-5-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-ylamino]pentanoic acid
CAS Number: 162966-07-6
FEMA Number: Not available
Other Identifiers: Not available
Molecular Formula: C12H24N4O7
Molecular Weight: 336.34 g/mol
Functional Groups and Structure–Odor Relevance: N2-fructopyranosylarginine is characterized by its fructose moiety linked to arginine, which may influence its sensory properties, although specific odor relevance is not well-documented.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

N2-fructopyranosylarginine is not widely recognized for its sensory attributes in flavor and fragrance applications. Its sensory profile is not well-documented in the literature, and it is not typically used for its odor or flavor characteristics. As such, specific descriptors, intensity, and diffusion properties are not available. It may play a role in modifying or enhancing other sensory notes when used in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

N2-fructopyranosylarginine is not commonly found in nature and is not typically associated with natural sources. It may be synthesized through chemical pathways involving the reaction of fructose with arginine. This compound does not have a significant role in the designation of "natural flavor" or "natural fragrance" due to its synthetic origins.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

N2-fructopyranosylarginine is not a common flavoring agent and lacks specific documentation regarding its use in flavor systems. Consequently, typical use levels expressed as ppm in finished food or beverage are not available. Its stability under various conditions such as heat, pH, and oxidation is also not well-documented. Formulators should verify its compatibility and stability in specific applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

N2-fructopyranosylarginine is not typically used in fragrance formulations. It does not belong to any specific fragrance family and lacks documentation regarding its functional role, concentration ranges, volatility, or contribution to top, middle, or base notes. Its use in fragrances would require further investigation and validation.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States (FDA / FEMA GRAS): Not explicitly approved or recognized as GRAS.
European Union (Reg. (EC) No 1334/2008): Not listed with an FL number.
United Kingdom: No specific post-Brexit regulatory status.
Asia (Japan, China, ASEAN): High-level regulatory information not available.
Latin America (e.g., Brazil, MERCOSUR): High-level regulatory information not available.

N2-fructopyranosylarginine does not have explicit approvals or harmonized assumptions across major regions, and its regulatory status may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: No specific ADI, TTC, or MSDI values are available. Safety assessments for oral exposure are not well-documented.
Dermal Exposure: No specific data on irritation or sensitization. IFRA relevance is not established.
Inhalation Exposure: Volatility and occupational exposure considerations are not documented.

The risk profile for N2-fructopyranosylarginine in food and fragrance applications remains unclear due to limited data.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

N2-fructopyranosylarginine is not widely used in flavor or fragrance formulations, and its value in these applications is not well-established. Formulators should consider its potential interactions and synergies with other compounds, although specific insights are limited. It is important to verify its stability and compatibility in specific formulations.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on N2-fructopyranosylarginine is limited, with few well-established sources. Industry-typical practices are not well-documented, and there are significant data gaps and regulatory ambiguities regarding its use in flavors and fragrances.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges (not available, noted)
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable)

This entry has been reviewed and revised to ensure completeness and accuracy.

About FlavScents AInsights (Disclosure)
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.

Generated 2026-03-31 00:26:02 GMT (p2)

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