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| | DL-Isoleucine Chemical Properties |
| Melting point | 290 °C (dec.) (lit.) | | alpha | [α]D20 -2.0～+2.0°(c=4,HCl) | | Boiling point | 225.8±23.0 °C(Predicted) | | density | 1.2930 (estimate) | | FEMA | 3295 | D,L-ISOLEUCINE | | refractive index | 1.4630 (estimate) | | storage temp. | Keep in dark place,Inert atmosphere,Room temperature | | form | Powder | | pka | pKa: 9.758(25°C) | | color | White | | Odor | at 100.00 %. odorless | | Odor Type | odorless | | Water Solubility | 22.3 g/L (25 ºC) | | Merck | 14,5179 | | JECFA Number | 1422 | | BRN | 1721796 | | Stability: | Stable. Incompatible with strong oxidizing agents. | | InChIKey | AGPKZVBTJJNPAG-UHFFFAOYSA-N | | LogP | 0.73 | | CAS DataBase Reference | 443-79-8(CAS DataBase Reference) | | NIST Chemistry Reference | DL-Isoleucine(443-79-8) | | EPA Substance Registry System | Isoleucine (443-79-8) |
| | DL-Isoleucine Usage And Synthesis |
| Description | DL-Isoleucine appears as a white crystalline powder. It has a caramel, maple syrup odor and slightly bitter taste. It is used as a flavor ingredient in baked goods, breakfast cereals, condiments, meat products, milk products, nonalcoholic beverages, and soups.
| | References | [1] George A. Burdock, Fenaroli’s Handbook of Flavor Ingredients, Sixth Edition, 2016
| | Description | dl-Isoleucine is flavorless. It may be prepared from the corresponding aldehyde by Bucherer’s reaction. | | Chemical Properties | dl-Isoleucine has a caramel, maple syrup odor and slightly bitter taste | | Chemical Properties | white powder | | Definition | ChEBI: A branched chain amino acid that consists of 3-methylpentanoic acid bearing an amino substituent at position 2. | | Preparation | From the corresponding aldehyde by Bucherer’s reaction.
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| | DL-Isoleucine Preparation Products And Raw materials |
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