ferulic acid

Full Material List

3-(4-hydroxy-3-methoxyphenyl)prop-2-enoic acid

Identifiers

CAS (Single)	1135-24-6
FEMA	N/A
EINECS	214-490-0
Synonyms	coniferic acid 4- hydroxy-3-methoxy cinnammic acid 4- hydroxy-3-methoxycinnamic acid 3-(4- hydroxy-3-methoxyphenyl) acrylic acid 3-(4- hydroxy-3-methoxyphenyl)-2-propenoic acid 3-(4- hydroxy-3-methoxyphenyl)acrylic acid 3-(4- hydroxy-3-methoxyphenyl)prop-2-enoic acid 3- methoxy-4-hydroxycinnamic acid 2- propenoic acid, 3-(4-hydroxy-3-methoxyphenyl)-
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	08.089 4-hydroxy-3-methoxycinnamic acid
DG SANTE Food Contact Materials	N/A
FDA UNII	AVM951ZWST
CoE Number	10113
XlogP3-AA	1.50 (est)
Molecular Weight	194.1865
Molecular Formula	C10 H10 O4

Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow to tan powder (est)
Assay	98.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	171.00 Â°C. @ 760.00 mm Hg
Boiling Point	439.00 Â°C. @ 760.00 mm Hg
Flash Point	302.00 Â°F. TCC ( 150.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.000003 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	1.51
Soluble In	alcohol water, 5970 mg/L @ 25 °C (est) water
Occurrence	almond plant apple fruit asparagus raw asparagus - 35 mg/kg bamboo moso bamboo barley seed bean black bean plant bean fava bean plant beer - up to 2 mg/kg beet beet leaf bilberry fruit bilberry fruit juice bilberry leaf blueberry plant broccoli asparagus broccoli leaf brussel sprout leaf cabbage leaf cacao bean cantaloupe plant carob bean carrot root cayenne fruit celery root chamomile garden chamomile plant cherry sour cherry plant chicory leaf chive leaf coconut leaf coriander plant corn leaf corn seed corn sprout cranberry fruit cucumber fruit currant black currant fruit - up to 19 mg/kg dandelion flower date palm stem dill seed eggplant root elder black elder plant evening-primrose plant fennel seed fig plant flax seed garlic bulb ginger plant gooseberry fruit goosefoot fruit grape fruit hyssop plant leek wild leek plant lemon fruit lentil plant lettuce plant lovage fruit mandarin pericarp oat seed olive fruit onion bulb onion leaf onion root orange fruit orange fruit juice orange pericarp pea seed peach plant peanut nut pineapple plant plum fruit pomegranate fruit poppy opium poppy pericarp potato tuber purslane plant quince fruit radish root raspberry red raspberry fruit raspberry red raspberry plant rhubarb plant rhubarb root rice rice plant sage plant sesame fruit sesame leaf soybean - up to 0.1 mg/kg soybean plant soybean seed soybean shoot spinach indian spinach plant spinach inflorescence spinach leaf spirits - up to 0.4 mg/kg sunflower pollen tarragon leaf thyme plant tomato fruit walnut black walnut nut walnut english walnut nut walnut english walnut testa wheat seed wine - up to 12 mg/kg

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

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.

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