laevo-asparagine

Full Material List

(2S)-2,4-diamino-4-oxobutanoic acid

Identifiers

CAS (Single)	70-47-3
FEMA	N/A
EINECS	200-735-9
Synonyms	agedoite altheine (2S)-2- amino-3-carbamoylpropanoic acid (S)-2- amino-3-carbamoylpropanoic acid L-2- aminosuccinamic acid laevo-alpha- aminosuccinamic acid 2- aminosuccinamic acid, L- (-)- asparagine (S)- asparagine L- asparagine L-(-)- asparagine L-b- asparagine L- asparagine anhydrous L-(+)- asparagine anhydrous L- asparagine anhydrous NF FCC aspartamic acid L- aspartamine aspartic acid b-amide crystal VI (2S)-2,4- diamino-4-oxobutanoic acid (S)-2,4- diamino-4-oxobutanoic acid L-2,4- diamino-4-oxobutanoic acid laevo-2,4- diamino-4-oxobutanoic acid 2,4- diamino-4-oxobutanoic acid, (S)-
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	7NG0A2TUHQ
CoE Number	516
XlogP3-AA	-3.40 (est)
Molecular Weight	132.11936
Molecular Formula	C4 H8 N2 O3

Properties

Food Chemicals Codex Listed	No
Appearance	white crystalline powder (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	234.00 to 235.00 Â°C. @ 760.00 mm Hg
Boiling Point	438.03 Â°C. @ 760.00 mm Hg (est)
Flash Point	426.00 Â°F. TCC ( 218.70 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-3.82
Soluble In	water, 2.94E+04 mg/L @ 25 °C (exp) alcohol
Occurrence	apple custard apple plant apple fruit asparagus shoot basswood fruit bean black bean fruit bean black bean leaf bean fava bean leaf bean field bean seed bean mung bean seed beans beet root black gram seed cayenne fruit celery root cherry sour cherry fruit coffee bean coffee fruit currant black currant fruit juice date palm fruit garlic bulb ginger rhizome ginkgo biloba fruit horseradish root leek wild leek plant lentil sprout lotus indian lotus rhizome lupine white lupine seed mandarin fruit melon bitter melon seed onion bulb orange fruit peas pepper bell pepper fruit pineapple fruit rice juice sage plant tarragon leaf tarragon root tea plant tomato fruit

Organoleptic

Organoleptic Notes
Odor	N/A
Flavor	N/A

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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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