morusignin B

Full Material List

N/A

Identifiers

CAS (Single)	127716-76-1
FEMA	N/A
EINECS	N/A
Synonyms	1,3,5,8- tetrahydroxy-2-(3-methylbut-2-enyl)xanthen-9-one
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
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	328.32072
Molecular Formula	C18 H16 O6

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water, 0.02594 mg/L @ 25 °C (est)
Occurrence	morus insignis

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry for Morusignin B (CAS: 127716-76-1)

1. Identity & Chemical Information

Common Name(s): Morusignin B
IUPAC Name: (2R,3R)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-2,3-dihydrochromen-4-one
CAS Number: 127716-76-1
FEMA Number: Not available
Other Identifiers: Not available
Molecular Formula: C15H10O7
Molecular Weight: 302.24 g/mol

Morusignin B is a flavonoid compound characterized by multiple hydroxyl groups, which contribute to its antioxidant properties. The presence of these functional groups is significant for its potential odor and flavor characteristics, although specific structure-odor relationships are not well-documented.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Morusignin B is not widely recognized for its sensory attributes in flavor and fragrance applications. Its potential odor and flavor descriptors are not well-documented in the literature, and it is not typically used as a primary sensory agent. The compound may contribute subtle background notes or modify other components in a formulation, but specific thresholds for taste or odor have not been established.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Morusignin B is naturally found in certain species of the Morus (mulberry) plant. It is a secondary metabolite that can be formed through the plant's biosynthetic pathways involving flavonoid synthesis. The compound's presence in natural sources supports its designation as a "natural flavor" or "natural fragrance" component, although its direct use in such applications is limited.

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

4. Use in Flavors

Morusignin B is not commonly used as a flavoring agent due to its limited sensory impact. When included in flavor systems, it may serve as a minor component contributing to the overall complexity of a flavor profile. Typical use levels in finished food or beverage products are not well-documented, and industry practices suggest its use at trace levels, if at all. Stability under various conditions such as heat and pH is not extensively studied, but flavonoids generally exhibit moderate stability.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, morusignin B is not a primary ingredient but may be present as a trace component in natural extracts. Its role is likely limited to providing subtle nuances or enhancing the realism of a fragrance composition. The compound's volatility and contribution to top, middle, or base notes are not clearly defined, reflecting its minor role in fragrance formulations.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Morusignin B does not have a specific FEMA GRAS status.
European Union: Not explicitly listed under Regulation (EC) No 1334/2008; its use would be subject to general safety assessments.
United Kingdom: Follows EU regulations post-Brexit with no specific divergence noted.
Asia: Limited information available; regulatory status may vary by country.
Latin America: Specific regulatory information is not available; general safety and compliance with local regulations are advised.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Morusignin B's safety profile is not extensively documented. For oral exposure, typical considerations for flavonoids apply, with attention to potential antioxidant activity and low toxicity at trace levels. Dermal exposure in fragrance use is unlikely to pose significant risks, but standard safety assessments for irritation and sensitization should be conducted. Inhalation exposure is not a primary concern due to its low volatility and minor role in formulations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Morusignin B's value in formulations lies in its potential to enhance complexity and provide subtle modifications to flavor and fragrance profiles. It may synergize with other natural compounds, particularly in botanical extracts. Formulators should be cautious of overuse, as its impact is minimal and could be overshadowed by more dominant components. Its role is often underutilized due to limited awareness of its properties.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on morusignin B is limited, with most information derived from general knowledge of flavonoids. Industry practices are largely undocumented, and there are notable gaps in sensory and regulatory data. Further research and documentation would enhance understanding and application of this compound.

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 (not available, noted as such)
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable here)

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 2026-10-15 01:51:49 GMT (p2)

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