curcumin

Full Material List

(1E,6E)-1,7-bis(4-hydroxy-3-methoxyphenyl)hepta-1,6-diene-3,5-dione

Identifiers

CAS (Single)	458-37-7
FEMA	N/A
EINECS	207-280-5
Synonyms	c.i. 75300 C.I. natural yellow 3 ci 75300 CI natural yellow 3 curcumine curcuminoids purified from turmeric (curcuma longa l.) curcurmin 1,5- di(vanillyliden)acetylaceton 1,5- divanillyliden-2,4-pentandion 1,6- heptadiene-3,5-dione, 1,7-bis(4-hydroxy-3-methoxyphenyl)-, (1E,6E)- 1,6- heptadiene-3,5-dione, 1,7-bis(4-hydroxy-3-methoxyphenyl)-, (E,E)- (1E,6E)-1,7-bis[4- hydroxy-3-(methyloxy)phenyl]hepta-1,6-diene-3,5-dione (1E,6E)-1,7-bis(4- hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5-dione (E,E)-1,7-bis(4- hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5-dione (1E,6E)-1,7-bis(4- hydroxy-3-methoxyphenyl)hepta-1,6-diene-3,5-dione 1,7-bis(4- hydroxy-3-methoxyphenyl)hepta-1,6-diene-3,5-dione natural yellow 3
JECFA Food Flavoring	N/A
JECFA Food Additive	Curcumin
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	IT942ZTH98
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	368.3856
Molecular Formula	C21 H20 O6

Properties

Food Chemicals Codex Listed	No
Appearance	orange 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	181.00 to 183.00 Â°C. @ 760.00 mm Hg
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	3.290 (est)
Soluble In	alcohol water, 7.475 mg/L @ 25 °C (est) water
Occurrence	ginger plant ginger rhizome turmeric turmeric plant turmeric rhizome turmeric root turmeric sap turmeric tubers zedoary

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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