4-O-methyl glucuronic acid

Full Material List

(2S,3S,4R,5R)-2,4,5-trihydroxy-3-methoxy-6-oxohexanoic acid

Identifiers

CAS (Single)	2463-49-2
FEMA	N/A
EINECS	N/A
Synonyms	glucuronic acid, 4-O-methyl- 4-O- methylglucuronic acid (2S,3S,4R,5R)-2,4,5- trihydroxy-3-methoxy-6-oxohexanoic acid
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	-2.00 (est)
Molecular Weight	208.16704
Molecular Formula	C7 H12 O7

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, 1e+006 mg/L @ 25 °C (est)
Occurrence	cashew sap plum fruit

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry for 4-O-methyl glucuronic acid (CAS: 2463-49-2)

1. Identity & Chemical Information

Common Name(s): 4-O-methyl glucuronic acid
IUPAC Name: (2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxane-2-carboxylic acid
CAS Number: 2463-49-2
FEMA Number: Not applicable
Other Identifiers: Not available
Molecular Formula: C7H12O7
Molecular Weight: 208.17 g/mol
Functional Groups and Structure–Odor Relevance: 4-O-methyl glucuronic acid is a derivative of glucuronic acid with a methoxy group at the 4-position. Its structure suggests potential interactions in flavor systems, although it is not primarily known for its odor properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

4-O-methyl glucuronic acid does not have a well-documented sensory profile in terms of odor or flavor. It is primarily recognized for its role in biochemical pathways rather than as a direct contributor to sensory characteristics. Its presence in flavor systems may be more related to its chemical interactions rather than imparting a distinct aroma or taste.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

4-O-methyl glucuronic acid is naturally found as a component of hemicelluloses in plant cell walls. It is formed through the methylation of glucuronic acid, a common biochemical modification in plants. This compound is relevant to the "natural flavor" designation when derived from plant sources, as it is a naturally occurring substance in various fruits and vegetables.

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

4. Use in Flavors

4-O-methyl glucuronic acid is not typically used as a direct flavoring agent. Instead, its relevance in flavor systems may arise from its role in modifying the texture or stability of flavor compounds. It is not commonly quantified in terms of ppm in finished food or beverage products, as its use is more indirect. Stability considerations include its resistance to heat and pH changes, making it a stable component in various formulations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

This compound is not commonly used in fragrance formulations due to its lack of distinct odor properties. Its role, if any, would be more related to its chemical interactions within complex mixtures rather than as a primary fragrance component.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not specifically listed under FEMA GRAS for flavor use.
European Union: Not explicitly listed under Regulation (EC) No 1334/2008.
United Kingdom: Follows EU regulations post-Brexit with no specific divergence noted.
Asia: No specific regulations identified in Japan, China, or ASEAN countries.
Latin America: No specific regulations identified in Brazil or MERCOSUR countries.

Overall, 4-O-methyl glucuronic acid does not have explicit regulatory approvals for flavor or fragrance use, and its presence in products is typically as a natural constituent rather than an additive.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: No specific ADI, TTC, or MSDI values are available. Its safety profile is generally considered benign when naturally occurring in foods.
Dermal Exposure: Not typically relevant for fragrance use, with no known irritation or sensitization concerns.
Inhalation Exposure: Not applicable due to its lack of volatility and use in fragrance applications.

The risk profile for 4-O-methyl glucuronic acid does not significantly differ between food and fragrance applications, as it is not a primary component in either.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

4-O-methyl glucuronic acid is valuable in formulations primarily for its role in modifying the physical properties of flavor systems. It can enhance stability and texture, making it useful in complex formulations. Formulators should be aware of its indirect role and ensure compatibility with other components to avoid potential interactions that could affect product quality.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 4-O-methyl glucuronic acid is well-established in terms of its chemical identity and natural occurrence. However, its specific use in flavor and fragrance applications is less documented, with industry practices often relying on its natural presence rather than direct application.

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 applicable for this compound)
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable for this compound)

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 2026-05-28 13:52:47 GMT (p2)

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