EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

glycine
2-aminoacetic acid

Supplier Sponsors

Name:2-aminoacetic acid
CAS Number: 56-40-6Picture of molecule3D/inchi
Other(deleted CASRN):1119449-36-3
ECHA EINECS - REACH Pre-Reg:200-272-2
FDA UNII: TE7660XO1C
Nikkaji Web:J1.163K
Beilstein Number:0635782
MDL:MFCD00008131
CoE Number:11771
XlogP3:-3.20 (est)
Molecular Weight:75.06725000
Formula:C2 H5 N O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:special dietary and nutritional additives, acidity regulators
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1421 glycine
DG SANTE Food Flavourings:17.034 glycine
DG SANTE Food Additives:glycine
FEMA Number:3287 glycine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):56-40-6 ; GLYCINE
FDA Regulation:
FDA PART 170 -- FOOD ADDITIVES
Subpart C--Specific Administrative Rulings and Decisions
Sec. 170.50 Glycine (aminoacetic acid) in food for human consumption.


FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart D--Special Dietary and Nutritional Additives
Sec. 172.320 Amino acids.


FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I--Multipurpose Additives
Sec. 172.812 Glycine.
 
Physical Properties:
Appearance:white crystalline powder (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: Yes
Melting Point: 240.00 to 245.00 °C. @ 760.00 mm Hg
Boiling Point: 240.94 °C. @ 760.00 mm Hg (est)
Vapor Pressure:0.012000 mmHg @ 25.00 °C. (est)
Flash Point: 211.00 °F. TCC ( 99.50 °C. ) (est)
logP (o/w): -0.928 (est)
Soluble in:
 water, 6.256e+005 mg/L @ 25 °C (est)
 water, 2.49E+05 mg/L @ 25 °C (exp)
Insoluble in:
 alcohol
 ether
 
Organoleptic Properties:
Odor Type: odorless
Odor Strength:none
Odor Description:at 100.00 %. odorless
Flavor Type: sweet
sweet
Taste Description: sweet
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: antistatic agents
buffering agents
hair conditioning
skin conditioning
 
Suppliers:
AIDP
Glycine 98.5%
Ajinomoto USA
Glycine
Flavor: sweet
Glycine is a nonessential amino acid. It is the only amino acid that does not form an L or D optical rotation. Glycine is the simplest amino acid and is found in the protein of all life forms.
Alfa Biotechnology
For experimental / research use only.
Glycine 98%
Anhui Haibei
Glycine
Aromiens International
Glycine
Atlantic Chemicals
Glycine
BOC Sciences
For experimental / research use only.
Glycine
Charkit Chemical
GLYCINE USP-NF
Charkit Chemical
GLYCINE USP
Charkit Chemical
GLYCINE, PHARMA GRADE
Charkit Chemical
GLYCINE, TECH GRADE
ECSA Chemicals
GLYCINE
ECSA TRADE THE MOST UPDATED FINANCIAL PUBLICATION ON THE WORLD OF CHEMISTRY
ExtraSynthese
For experimental / research use only.
Glycine
Foodchem International
Glycine
George Uhe Company
Glycine
Glentham Life Sciences
Glycine, EP, USP grade
Glentham Life Sciences
Glycine
Indis NV
For experimental / research use only.
Glycine
Kraft Chemical
Glycine
Maypro Industries
Glycine
OQEMA
Glycine
Pangaea Sciences
Amino Acid, Glycine
Penta International
GLYCINE BASE FCC GRADE
Penta International
GLYCINE BASE
Penta International
GLYCINE USP
Qingdao Dacon Trading
Glycine
Reincke & Fichtner
Glycine
Santa Cruz Biotechnology
For experimental / research use only.
Glycine ≥98%
Sigma-Aldrich
Glycine, 99%, FCC
Certified Food Grade Products
TCI AMERICA
For experimental / research use only.
Glycine >99.0%(T)
Tianjin Talent Chemical
Glycine
United International
Glycine
Zhong Ya Chemical
Glycine
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 7930 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 5, Pg. 1502, 1977.

intravenous-rat LD50 2600 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 5, Pg. 1502, 1977.

oral-mouse LD50 4920 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 5, Pg. 1502, 1977.

intravenous-mouse LD50 2370 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 5, Pg. 1502, 1977.

intraperitoneal-mouse LD50 4450 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 5, Pg. 1502, 1977.

intravenous-cat LDLo 3000 mg/kg
BEHAVIORAL: MUSCLE WEAKNESS BEHAVIORAL: FOOD INTAKE (ANIMAL) BEHAVIORAL: ATAXIA
Journal of the American Pharmaceutical Association, Scientific Edition. Vol. 31, Pg. 306, 1942.

Dermal Toxicity:
subcutaneous-rat LD50 5200 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 5, Pg. 1502, 1977.

subcutaneous-mouse LD50 5060 mg/kg
Yakuri to Chiryo. Pharmacology and Therapeutics. Vol. 5, Pg. 1502, 1977.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
special dietary and nutritional additives, acidity regulators
Recommendation for glycine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 135.00 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 5. Update in publication number(s): 15, 27
Click here to view publication 5
 average usual ppmaverage maximum ppm
baked goods: 50.00000150.00000
beverages(nonalcoholic): 250.000001000.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: 150.000003000.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 150.000004000.00000
hard candy: 25.00000150.00000
imitation dairy: 50.00000150.00000
instant coffee / tea: 150.00000150.00000
jams / jellies: 50.00000150.00000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 25.00000150.00000
soups: 150.000006000.00000
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Amino acids from chemical group 34 Flavouring Group Evaluation 26, Revision 1 - Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 29 (FGE29)[1] - Substance from the priority list: Vinylbenzene from chemical group 31 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 79, (FGE.79)[1] - Consideration of amino acids and related substances evaluated by JECFA (63rd meeting) structurally related to amino acids from chemical group 34 evaluated by EFSA in FGE.26Rev1 (2008)
View page or View pdf

Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]
View page or View pdf

Scientific Opinion on the safety and efficacy of the use of amino acids (chemical group 34) when used as flavourings for all animal species
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Daily Med:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Carcinogenic Potency Database:Search
EPA Substance Registry Services (TSCA):56-40-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :750
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
2-aminoacetic acid
Chemidplus:0000056406
EPA/NOAA CAMEO:hazardous materials
RTECS:MB7600000 for cas# 56-40-6
 
References:
 2-aminoacetic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:56-40-6
Pubchem (cid):750
Pubchem (sid):134972608
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C00037
HMDB (The Human Metabolome Database):HMDB00123
FooDB:FDB000484
YMDB (Yeast Metabolome Database):YMDB00016
Export Tariff Code:2922.40
FDA Listing of Food Additive Status:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
•usepaopp pesticide code 103401; trade names: topsin; cercobin; cleary's 3336. former trade names •aminoacetic acid nf soln, sterile, 1.1%; 1 l, 2 l, 4 l, & 20 l bottles. •irrigation usp: 1.5%1500, 2000 & 3000 ml, 15% (concentrate)1000 ml. •grades: technical; nf; fcc.
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 antistatic agents
 buffering agents
 hair conditioning
 skin conditioning
 
Occurrence (nature, food, other):note
 almond seed
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 apricot fruit
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 artichoke jerusalem artichoke tuber
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 asparagus shoot
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 avocado fruit
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 banana fruit
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 basil leaf
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 basil seed
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 basswood fruit
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 bean adzuki bean seed
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 bean banner bean seed
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 bean black bean fruit
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 bean black bean seed
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 bean black bean sprout
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 bean butter bean seed
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 bean fava bean seed
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 bean green bean seed
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 bean lima bean seed
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 bean mung bean seed
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 bean mung bean sprout
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 bean winged bean leaf
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 bean winged bean seed
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 bean winged bean tuber
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 bean yam bean tuber
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 beet root
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 blueberry fruit
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 borage leaf
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 brazil nut
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 breadfruit seed
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 broadbean seed
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 broccoli asparagus broccoli leaf
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 buckwheat seed
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 burdock root
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 butternut seed
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 cabbage leaf
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 cacao bean
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 caraway seed
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 carob bean seed
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 carrot root
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 cashew nut
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 cassava root
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 cayenne fruit
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 celery plant
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 chayote fruit
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 cherry sour cherry fruit
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 chestnut sweet chestnut seed
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 chickpea seed
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 chive leaf
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 coconut endosperm
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 coconut leaf
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 coconut seed
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 coriander fruit
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 coriander seed
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 corn seed
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 cucumber fruit
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 date palm fruit
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 eggplant fruit
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 endive leaf
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 evening-primrose seed
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 fennel seed
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 fenugreek seed
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 fig fruit
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 flax seed
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 garlic bulb
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 garlic leaf
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 ginger root
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 ginger shoot
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 ginger tuber
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 ginkgo biloba seed
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 goosefoot leaf
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 grape fruit
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 guava fruit
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 guava strawberry guava fruit
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 lentil sprout
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 lettuce lamb's lettuce leaf
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 lettuce leaf
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 lotus indian lotus rhizome
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 lotus indian lotus seed
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 lupin white lupin seed
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 lupine white lupine seed
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 macadamia nut
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 mallow jew's mallow leaf
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 mandarin fruit
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 mango fruit
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 marango shoot
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 melon bitter melon seed
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 moringa shoot
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 mushroom shiitake mushroom fruit
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 mustard white mustard seed
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 oat seed
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 okra fruit
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 onion bulb
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 orange fruit
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 papaya fruit
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 pea black-eyed pea seed
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 pea fruit
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 pea pigeon pea seed
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 pea seed
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 peach fruit
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 peanut nut
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 pear fruit
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 pepper bell pepper fruit
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 peppermint leaf
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 pigweed leaf
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 pine pinyon pine seed
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 pineapple fruit
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 pistachio nut
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 plum fruit
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 poppy opium poppy seed
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 potato sweet potato root
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 potato tuber
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 purslane herb
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 radish root
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 rice plant
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 rosemary leaf
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 rye seed
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 saffron bulb
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 sage plant
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 sesame seed
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 silk
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 solanum lycopersicum
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 sorrel west african sorrel leaf
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 soybean seed
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 spearmint leaf
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 spinach indian spinach leaf
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 spinach plant
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 spinach water spinach leaf
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 squash summer squash fruit
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 star fruit fruit
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 strawberry guava fruit
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 sunflower seed
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 taro root
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 tarragon leaf
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 tarragon root
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 tea leaf
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 thyme plant
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 tomato fruit
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 turnip indian turnip root
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 walnut black walnut nut
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 walnut english walnut nut
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 watercress herb
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 watermelon fruit
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 wheat seed
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 yam mountain yam root
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 zingiber officinale root oil china @ 0.97%
Data GC Search Trop Picture
 
Synonyms:
 acetic acid, amino-
 acide aminoacetique
 aciport
 amino-acetic acid
 amino-aceticacid
 aminoacetic acid
2-aminoacetic acid
 aminoazijnzuur
 aminoessigsaeure
 aminoethanoic acid
 amitone
 corilin
 glicoamin
 glycine USP
 glycoamin
 glycocoll
 glycolixir
 glykokoll
 glyzin
 gyn-hydralin
 hgly
 leimzucker
 padil
 

Articles:

Info:Glycine
PubMed:Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry.
PubMed:Influence of preheating on antioxidant activity of the water extract from black soybean and color and sensory properties of black soybean decoction.
PubMed:Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking.
PubMed:Impact of the N-terminal amino acid on the formation of pyrazines from peptides in Maillard model systems.
PubMed:Effect of physicochemical parameters on enzymatic biodecaffeination during tea fermentation.
PubMed:Molecular sequence variations of the lipoxygenase-2 gene in soybean.
PubMed:Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.
PubMed:Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect.
PubMed:Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose.
PubMed:Changes in chemical and sensory properties of migaki-nishin (dried herring fillet) during drying.
PubMed:Partial characterization of an effluent produced by cooking of Jumbo squid (Dosidicus gigas) mantle muscle.
PubMed:Porcine CSRP3: polymorphism and association analyses with meat quality traits and comparative analyses with CSRP1 and CSRP2.
PubMed:Aliphatic aldehyde reductase activity related to the formation of volatile alcohols in Vietnamese coriander leaves.
PubMed:The lipoxygenase gene family: a genomic fossil of shared polyploidy between Glycine max and Medicago truncatula.
PubMed:Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food.
PubMed:Separation of amino acids, peptides and corresponding Amadori compounds on a silica column at elevated temperature.
PubMed:NMDA receptor in conditioned flavor-taste preference learning: blockade by MK-801 and enhancement by D-cycloserine.
PubMed:Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia.
PubMed:Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.
PubMed:Thermal degradation studies of food melanoidins.
PubMed:Potential of gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) in flavor research.
PubMed:Amino acid catabolism and generation of volatiles by lactic acid bacteria.
PubMed:Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.
PubMed:Thermal degradation studies of glucose/glycine melanoidins.
PubMed:Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.
PubMed:Volatile flavor components in red fermented soybean (Glycine max) curds.
PubMed:Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality.
PubMed:Portal hyperglutamatemia after dietary supplementation with monosodium glutamate in pigs.
PubMed:Pathways of metabolism of [1'-14C]-trans-anethole in the rat and mouse.
PubMed:Effects of high pressure treatment on the flavour-related components in meat.
PubMed:Preference of Old World monkeys for amino acids and other gustatory stimuli: the influence of monosodium glutamate.
PubMed:Taste-active components in some foods: a review of Japanese research.
PubMed:Reactions of n-hexanal with glycine in model systems.
 
Notes:
a non-essential amino acid. it is found primarily in gelatin and silk fibroin and used therapeutically as a nutrient. it is also a fast inhibitory neurotransmitter. Flavouring ingredient; dietary additive, nutrient Glycine (abbreviated as Gly or G) is the organic compound with the formula NH2CH2COOH. With only a hydrogen atom as its side chain, glycine is the smallest of the 20 amino acids commonly found in proteins. Glycine is unique among the proteinogenic amino acids in that it is not chiral. It can fit into hydrophilic or hydrophobic environment due to its single hydrogen atom side chain. It is coded by codons GGU, GGC, GGA and GGG. Most proteins incorporate only small quantities of glycine. A notable exception is collagen, which contains about 35% glycine. Glycine is a colourless, sweet-tasting crystalline solid.; Glycine is a simple, nonessential amino acid, although experimental animals show reduced growth on low-glycine diets. The average adult ingests 3 to 5 grams of glycine daily. Glycine is involved in the body's production of DNA, phospholipids and collagen, and in release of energy. Glycine levels are effectively measured in plasma in both normal patients and those with inborn errors of glycine metabolism. (http://www.dcnutrition.com/AminoAcids/) Nonketotic hyperglycinaemia (OMIM 606899) is an autosomal recessive condition caused by deficient enzyme activity of the glycine cleavage enzyme system (EC 2.1.1.10). The glycine cleavage enzyme system comprises four proteins: P-, T-, H- and L-proteins (EC 1.4.4.2, EC 2.1.2.10 and EC 1.8.1.4 for P-, T- and L-proteins). Mutations have been described in the GLDC (OMIM 238300), AMT (OMIM 238310), and GCSH (OMIM 238330) genes encoding the P-, T-, and H-proteins respectively. The glycine cleavage system catalyses the oxidative conversion of glycine into carbon dioxide and ammonia, with the remaining one-carbon unit transferred to folate as methylenetetrahydrofolate. It is the main catabolic pathway for glycine and it also contributes to one-carbon metabolism. Patients with a deficiency of this enzyme system have increased glycine in plasma, urine and cerebrospinal fluid (CSF) with an increased CSF: plasma glycine ratio. (PMID 16151895); Glycine is an inhibitory neurotransmitter in the central nervous system, especially in the spinal cord, brainstem, and retina. When glycine receptors are activated, chloride enters the neuron via ionotropic receptors, causing an Inhibitory postsynaptic potential (IPSP). Strychnine is a strong antagonist at ionotropic glycine receptors, whereas bicuculline is a weak one. Glycine is a required co-agonist along with glutamate for NMDA receptors. In contrast to the inhibitory role of glycine in the spinal cord, this behaviour is facilitated at the (NMDA) glutaminergic receptors which are excitatory.[citation needed] The LD50 of glycine is 7930 mg/kg in rats (oral), and it usually causes death by hyperexcitability.; Glycine is an intermediate in the synthesis of a variety of chemical products. It is used in the manufacture of the herbicide Glyphosate. Glyphosate (N-(phosphonomethyl) glycine) is a non-selective systemic herbicide used to kill weeds, especially perennials and broadcast or used in the cut-stump treatment as a forestry herbicide. Initially, Glyphosate was sold only by Monsanto under the Monsanto tradename Roundup, but is no longer under patent.; Helps trigger the release of oxygen to the energy requiring cell-making process
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