laevo-alanine

Full Material List

(2S)-2-aminopropanoic acid

Identifiers

CAS (Single)	56-41-7
FEMA	3818
EINECS	200-273-8
Synonyms	(S)- alanine (S)-(+)- alanine L- alanine L-(+)- alanine L-a- alanine laevo-(+)- alanine L- alanine fcc L- alanine USP (S)-2- amino-propanoic acid (2S)-2- aminopropanoic acid (S)-2- aminopropanoic acid L-2- aminopropanoic acid laevo-2- aminopropanoic acid 2- aminopropanoic acid, L- L-2- aminopropionic acid L-a- aminopropionic acid L-alpha- aminopropionic acid L-S- aminopropionic acid laevo-alpha- aminopropionic acid (S)-a- aminopropionsaeure L-2- aminopropionsaeure (2S)-2- azanylpropanoic acid propanoic acid, 2-amino-, (S)
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	17.002 L-alanine
DG SANTE Food Contact Materials	N/A
FDA UNII	OF5P57N2ZX
CoE Number	11729
XlogP3-AA	-3.00 (est)
Molecular Weight	89.09419
Molecular Formula	C3 H7 N O2

Properties

Food Chemicals Codex Listed	No
Appearance	white crystals (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	300.00 to 314.00 Â°C. @ 760.00 mm Hg
Boiling Point	212.00 to 213.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	181.00 Â°F. TCC ( 82.60 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.066000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	-2.85
Soluble In	alcohol water, 1.64E+05 mg/L @ 25 °C (exp)
Occurrence	almond seed apple fruit apricot fruit artichoke jerusalem artichoke tuber asparagus seed avocado fruit banana fruit basil leaf basswood flower bean adzuki bean seed bean asparagus bean seed bean banner bean seed bean black bean fruit bean black bean seed bean black bean sprout bean butter bean seed bean fava bean seed bean field bean seed bean mung bean seed bean mung bean sprout bean winged bean leaf bean winged bean seed bean winged bean tuber bean yam bean tuber beet root blueberry fruit borage leaf brazil nut breadfruit seed broccoli asparagus broccoli leaf buckwheat seed burdock root butternut seed cabbage leaf cacao bean caraway seed carob bean seed carrot root cashew nut cassava root cayenne fruit celery plant chayote fruit chestnut sweet chestnut nut chickpea seed chive leaf coconut endosperm coconut leaf coconut seed coriander fruit coriander seed corn seed cucumber fruit date palm fruit eggplant fruit endive leaf evening-primrose seed fennel seed fenugreek seed fig fruit flax seed garlic bulb ginger root ginkgo biloba seed goosefoot plant grape fruit guava fruit guava strawberry guava fruit leek wild leek plant lentil seed lentil sprout lettuce lamb's lettuce plant lettuce leaf lotus indian lotus rhizome lotus indian lotus seed lupine white lupine seed macadamia nut mallow jew's mallow leaf mandarin fruit mango fruit marango shoot melon bitter melon fruit melon bitter melon seed mushroom shiitake mushroom fruit mustard white mustard seed oat seed okra fruit onion bulb orange fruit papaya fruit pea black-eyed pea seed pea fruit pea pigeon pea seed pea seed pea shoot peach fruit peanut seed pear fruit pepper bell pepper fruit peppermint leaf pigweed leaf pine pinyon pine seed pineapple fruit pistachio nut plum fruit poppy opium poppy seed potato sweet potato root potato tuber purslane herb puya raimondii radish root rosemary leaf rye seed saffron bulb sage plant sesame seed soybean seed soybean shoot spearmint leaf spinach indian spinach leaf spinach plant spinach water spinach leaf squash summer squash fruit sunflower seed taro root tarragon plant tea plant thyme plant tomato fruit turnip indian turnip root walnut black walnut nut walnut english walnut nut watercress herb watermelon fruit watermelon seed wheat seed yam mountain yam root

Organoleptic

Organoleptic Notes	1. Odor Type: odorless
Odor	odorless
Flavor	sweet sweet,

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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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