ascorbic acid

Full Material List

(5R)-5-[(1S)-1,2-dihydroxyethyl]-3,4-dihydroxy-2(5H)-furanone

Identifiers

CAS (Single)	50-81-7
FEMA	2109
EINECS	200-066-2
Synonyms	L-(+)- ascorbic acid laevo-(+)- ascorbic acid ascorbic acid (vitamin C) ascorbic acid (vitamin C) 97 granular ascorbic acid (vitamin C) USP ascorbic acid 97% DC starch free ascorbic acid crystals FCC ascorbic acid FCC L- ascorbic acid FCC ascorbic acid USP ascorbic acid USP natural ascorbic acid USP powder FCC ascorbic acid USP/FCC 80-100 mesh ascorbic acid USP/FCC crystal ascorbic acid USP/FCC micropowder (325 mesh) ascorbicap calscorbate catavin C cetebe coated ascorbic acid 97.5% (5R)-5-[(1S)-1,2- dihydroxyethyl]-3,4-dihydroxy-2(5H)-furanone (5R)-5-[(1S)-1,2- dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one (2R)-2-[(1S)-1,2- dihydroxyethyl]-4,5-dihydroxyfuran-3-one 3-keto-L- gulofuranolactone 3-keto-laevo- gulofuranolactone 3-oxo-L- gulofuranolactone 3-oxo-laevo- gulofuranolactone quali-C (vitamin C) vitamin C
JECFA Food Flavoring	N/A
JECFA Food Additive	Ascorbic Acid
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	ascorbic acid
FDA UNII	PQ6CK8PD0R
CoE Number	N/A
XlogP3-AA	-1.60 (est)
Molecular Weight	176.12496
Molecular Formula	C6 H8 O6

Properties

Food Chemicals Codex Listed	Yes
Appearance	white to yellowish powder crystals (est)
Assay	99.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	191.00 to 193.00 Â°C. @ 760.00 mm Hg
Boiling Point	552.67 Â°C. @ 760.00 mm Hg (est)
Flash Point	> 212.00 Â°F. TCC ( > 100.00 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-1.85
Soluble In	water, 400000 mg/L @ 40C (exp) paraffin oil
Occurrence	allspice fruit allspice leaf almond seed anise seed apple custard apple fruit apple custard apple fruit apple fruit apricot fruit arrowroot root artichoke jerusalem artichoke tuber asparagus root asparagus shoot avocado fruit banana fruit banana hull husk barley seed barley stem basil leaf basswood leaf bean adzuki bean seed bean asparagus bean fruit bean asparagus bean seed bean banner bean fruit bean banner bean seed bean black bean fruit bean black bean leaf bean black bean seed bean black bean sprout bean butter bean seed bean butter bean sprout bean fava bean fruit bean fava bean seed bean lima bean seed bean mat bean seed bean mung bean seed bean mung bean sprout bean scarlet runner bean fruit bean scarlet runner bean seed bean winged bean fruit bean winged bean seed bean yam bean plant beet leaf beet root bilberry fruit black gram seed black gram sprout blueberry fruit borage leaf borage shoot brazil nut breadfruit fruit breadfruit seed breadnut fruit broadbean seed broccoli asparagus broccoli leaf brussel sprout leaf buckthorn sea buckthorn buckthorn sea buckthorn fruit buckthorn sea buckthorn leaf buckwheat seed burdock root butterbur plant cabbage leaf cacao bean cacao fruit cantaloupe fruit caper flower caper fruit caper leaf caper seed carrot root cashew fruit cashew leaf cashew nut cassava leaf cassava root cassia bark cayenne fruit celery fruit celery plant celery seed celery shoot chamomile garden chamomile flower chamomile sweet false chamomile plant chayote fruit chayote shoot cherimoya fruit cherry brazilian cherry fruit cherry sour cherry fruit chestnut water chestnut tuber chickpea seed chicory leaf chicory root chive leaf chrysanthemum coronarium leaf chrysanthemum edible chrysanthemum bud chrysanthemum edible chrysanthemum leaf cinnamon ceylon cinnamon bark clove bark coconut seed coriander fruit coriander leaf coriander seed corn seed corn silk cranberry fruit cress garden cress leaf cumin seed cumin tissue culture currant black currant fruit currant black currant leaf currant red currant fruit dandelion leaf dandelion root date palm fruit dill plant dill seed durian fruit eggplant fruit eggplant leaf elder black elder fruit elder black elder leaf endive leaf fennel leaf fennel plant fennel seed fenugreek leaf fenugreek seed fenugreek shoot fig fruit fig leaf garlic bulb garlic flower garlic leaf garlic root garlic shoot ginger root ginkgo biloba fruit ginkgo biloba leaf ginkgo biloba seed gooseberry cape gooseberry fruit gooseberry fruit goosefoot plant gourd calabash gourd fruit gourd calabash gourd leaf gourd white gourd fruit grape fruit grape leaf grape stem guava fruit guava pineapple guava fruit guava seed guava strawberry guava fruit hazelnut leaf hazelnut nut horseradish leaf horseradish plant horseradish root irish moss plant jackfruit fruit jambul fruit kiwi fruit kohlrabi stem leek wild leek flower leek wild leek leaf leek wild leek root lemon fruit lemon fruit juice lentil seed lentil sprout lettuce leaf lime fruit loquat fruit lotus indian lotus rhizome lotus indian lotus seed luffa fruit luffa leaf macadamia nut mallow jew's mallow leaf mamey fruit mandarin fruit mango fruit mango leaf mangosteen fruit mangosteen purple mangosteen fruit marango fruit marango leaf marango shoot marjoram plant melon bitter melon fruit melon bitter melon leaf mugwort leaf mustard white mustard plant nance fruit oat plant okra fruit onion bulb onion leaf orange fruit oregano plant papaya fruit papaya leaf parsley fruit parsley leaf parsley plant parsley seed parsley shoot parsnip root passion fruit passion fruit fruit pea black-eyed pea seed pea black-eyed pea shoot pea fruit pea pigeon pea fruit pea pigeon pea seed pea seed pea sprout peach fruit peanut leaf peanut nut pear fruit pepper bell pepper fruit pepper black pepper fruit pepper black pepper seed peppermint leaf persimmon american persimmon fruit pigweed leaf pine pinyon pine seed pineapple fruit plum fruit plum malabar plum fruit plum sap pokeweed shoot pomegranate fruit pomegranate fruit juice poppy opium poppy fruit poppy opium poppy seed poppy opium poppy tissue culture potato sweet potato leaf potato sweet potato root potato tuber purslane herb purslane plant quince fruit radish fruit radish leaf radish root raspberry red raspberry raspberry red raspberry fruit raspberry red raspberry leaf raspberry red raspberry seed rhubarb leaf rhubarb plant rice seed rose hips fruit roselle flower roselle fruit rosemary leaf rue leaf safflower flower safflower seed sage leaf salsify root sapodilla fruit sorrel garden sorrel leaf sorrel west african sorrel leaf soursop fruit soybean fruit soybean seed soybean sprout spearmint leaf spinach fruit juice spinach indian spinach leaf spinach leaf spinach plant spinach sea spinach leaf spinach water spinach leaf spirulina plant squash summer squash fruit star fruit fruit strawberry guava fruit tamarind flower tamarind fruit tamarind leaf tamarind seed taro leaf taro root tarragon leaf tea leaf thyme leaf tomatillo fruit tomato fruit turmeric plant turmeric rhizome turnip indian turnip root walnut black walnut fruit walnut black walnut nut walnut black walnut pericarp walnut english walnut fruit walnut english walnut leaf walnut english walnut nut watercress herb watercress shoot watermelon fruit wheat seed wormwood wild wormwood leaf yam mountain yam root yam wild yam root

Organoleptic

Organoleptic Notes
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Ascorbic Acid (CAS: 50-81-7)

1. Identity & Chemical Information

Common Name(s): Ascorbic Acid, Vitamin C
IUPAC Name: (5R)-[(1S)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one
CAS Number: 50-81-7
FEMA Number: 2109
Other Identifiers: FL No. 08.005
Molecular Formula: C6H8O6
Molecular Weight: 176.12 g/mol
Functional Groups and Structure–Odor Relevance: Ascorbic acid is characterized by its enediol structure, which is crucial for its antioxidant properties. It does not have a significant odor but is known for its sour taste, contributing to its use in flavor applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ascorbic acid is primarily recognized for its sour taste, which is sharp and refreshing. It does not possess a distinct odor, making it more relevant in taste applications rather than fragrance. The sourness intensity is high, and it is often used to enhance the freshness and tanginess of fruit flavors. The taste threshold is relatively low, allowing it to be effective in small concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ascorbic acid is naturally found in a variety of fruits and vegetables, including citrus fruits, strawberries, kiwi, and bell peppers. It is biosynthesized in plants and some animals through the conversion of glucose. In the context of "natural flavor" designation, ascorbic acid can be considered natural when derived from these sources.

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

4. Use in Flavors

Ascorbic acid is widely used in flavor formulations, particularly in fruit-flavored beverages, candies, and dairy products. It serves as an acidulant, enhancing the tartness and freshness of flavors. Typical use levels in finished products range from 50 to 500 ppm, depending on the desired intensity and product type. It is stable under acidic conditions but can degrade in the presence of heat and light, necessitating careful formulation considerations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

While ascorbic acid is not commonly used for its fragrance properties, it can play a role in stabilizing fragrance formulations due to its antioxidant properties. It is not typically associated with any specific fragrance family and is used more for its functional benefits rather than olfactory contributions.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Recognized as GRAS by FEMA for flavor use.
European Union: Approved under Regulation (EC) No 1334/2008 with FL number 08.005.
United Kingdom: Aligns with EU regulations post-Brexit.
Asia: Approved for use in Japan and China, with specific limits varying by country.
Latin America: Generally recognized as safe, with specific regulations in countries like Brazil.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ascorbic acid is considered safe for oral consumption with an established ADI. It is non-irritating and non-sensitizing for dermal exposure, making it suitable for use in topical applications. Inhalation exposure is not typically a concern due to its low volatility. The risk profile is consistent across food and fragrance applications, with a wide margin of safety.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ascorbic acid is valued for its dual role as a flavor enhancer and antioxidant. It synergizes well with fruit flavors, enhancing freshness and extending shelf life. Formulators should be cautious of its stability, as it can degrade under heat and light. It is often under-used in savory applications where its acidity can balance flavors.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on ascorbic acid is well-established, with extensive documentation on its sensory properties and safety. Industry practices are well-documented, though specific ppm ranges in certain applications may vary. Regulatory frameworks are clear, with minor variations in regional approvals.

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
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
Not a complex natural material, so section 5a is not applicable

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 2026-06-18 12:12:01 GMT (p2)

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ascorbic acid

Identifiers

Properties

Organoleptic

AInsights BETA

FlavScents AInsights Entry: Ascorbic Acid (CAS: 50-81-7)

1. Identity & Chemical Information

2. Sensory Profile

3. Natural Occurrence & Formation

4. Use in Flavors

5. Use in Fragrances

6. Regulatory Status (Regional Overview)

7. Toxicology, Safety & Exposure Considerations

8. Practical Insights for Formulators

9. Confidence & Data Quality Notes

QA Check

Suppliers

Vigon International

Penta Fine Ingredients

Penta Fine Ingredients

Penta Fine Ingredients

Penta Fine Ingredients