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

guanylic acid
guanosine 5'-monophosphoric acid

Supplier Sponsors

CAS Number: 85-32-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:201-598-8
FDA UNII: 16597955EP
Nikkaji Web:J10.615A
XlogP3:-4.30 (est)
Molecular Weight:363.22394200
Formula:C10 H14 N5 O8 P
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:flavor enhancers
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
JECFA Food Additive: 5'-Guanylic Acid
GSFA Codex: 5'-Guanylic acid (626)
DG SANTE Food Additives:guanylic acid
Physical Properties:
Appearance:white crystalline powder (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 890.17 °C. @ 760.00 mm Hg (est)
Flash Point: 918.00 °F. TCC ( 492.20 °C. ) (est)
logP (o/w): -2.000
Soluble in:
 water, slightly
 water, 1.299e+004 mg/L @ 25 °C (est)
Insoluble in:
Organoleptic Properties:
Odor Description:at 100.00 %. odorless
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: humectants
skin conditioning
skin conditioning - emollient
Alfa Biotechnology
For experimental / research use only.
5'-Guanylic acid 98%
BOC Sciences
For experimental / research use only.
5'-Guanosine Monophosphate N/A
Santa Cruz Biotechnology
For experimental / research use only.
Guanosine-5'-monophosphate ≥98%
Safety Information:
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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intraperitoneal-mouse LDLo 1500 mg/kg
Annals of the New York Academy of Sciences. Vol. 60, Pg. 251, 1954.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
flavor enhancers
Recommendation for guanylic acid usage levels up to:
 not for fragrance use.
Safety References:
EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):85-32-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6804
National Institute of Allergy and Infectious Diseases:Data
[(2R,3S,4R,5R)-5-(2-amino-6-oxo-3H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl dihydrogen phosphate
RTECS:MF9283000 for cas# 85-32-5
 [(2R,3S,4R,5R)-5-(2-amino-6-oxo-3H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl dihydrogen phosphate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:85-32-5
Pubchem (cid):6804
Pubchem (sid):134972819
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
Golm Metabolome Database:Search
KEGG (GenomeNet):C00144
HMDB (The Human Metabolome Database):HMDB01397
YMDB (Yeast Metabolome Database):YMDB00261
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
Potential Blenders and core components note
None Found
Potential Uses:
 skin conditioning
Occurrence (nature, food, other):note
 found in nature
[(2R,3S,4R,5R)-5-(2-amino-6-oxo-3H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl dihydrogen phosphate
 guanilic acid
 guanosine 5'-monophosphate
 guanosine 5'-monophosphoric acid
5'-guanylic acid


PubMed:A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.
PubMed:Quality Improvement of Pork Loin by Dry Aging.
PubMed:Flavouring compounds in Indian potato snacks.
PubMed:Chemical Composition and Immunomodulatory Activity of Mycelia of the Hairy Bracket Mushroom, Trametes hirsuta (Higher Basidiomycetes).
PubMed:Human taste and umami receptor responses to chemosensorica generated by Maillard-type N²-alkyl- and N²-arylthiomethylation of guanosine 5'-monophosphates.
PubMed:Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl.
PubMed:Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese.
PubMed:Molecular mechanism of the allosteric enhancement of the umami taste sensation.
PubMed:Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages.
PubMed:Stereoselective synthesis of amides sharing the guanosine 5'-monophosphate scaffold and Umami enhancement studies using human sensory and hT1R1/rT1R3 receptor assays.
PubMed:Systematic studies on the chemical structure and umami enhancing activity of Maillard-modified guanosine 5'-monophosphates.
PubMed:Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl.
PubMed:Discovery of N(2)-(1-carboxyethyl)guanosine 5'-monophosphate as an umami-enhancing maillard-modified nucleotide in yeast extracts.
PubMed:Development and application of an HILIC-MS/MS method for the quantitation of nucleotides in infant formula.
PubMed:Nucleotides in canine colostrum and milk at different stages of lactation.
PubMed:Ion-pair high-performance liquid chromatography with diode array detection coupled to dual electrospray atmospheric pressure chemical ionization time-of-flight mass spectrometry for the determination of nucleotides in baby foods.
PubMed:Anion exchange liquid chromatography for the determination of nucleotides in baby and/or functional foods.
PubMed:Multiple receptor systems for glutamate detection in the taste organ.
PubMed:Determination of nucleotides in infant formula by ion-exchange liquid chromatography.
PubMed:Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle.
PubMed:Gustatory neural responses to umami taste stimuli in C57BL/6ByJ and 129P3/J mice.
PubMed:Profiles of purine and pyrimidine nucleotides in fresh and manufactured tea leaves.
PubMed:Use of nucleic acids in the mobile phase for the determination of ascorbic acid in foods by high-performance liquid chromatography with electrochemical detection.
PubMed:Physiological studies on umami taste.
PubMed:Effects of monosodium glutamate (umami taste) with and without guanosine 5'-monophosphate on rat autonomic responses to meals.
PubMed:Simultaneous determination of flavor enhancers inosine 5'-monophosphate and guanosine 5'-monophosphate in food preparations by derivative spectrophotometry.
PubMed:Multicomponent determination of flavour enhancers in food preparations by partial least squares and principal component regression modelling of spectrophotometric data.
PubMed:Liquid chromatographic determination of flavor enhancers and chloride in food.
a guanine nucleotide containing one phosphate group esterified to the sugar moiety and found widely in nature. Widely distributed in plants and animals, occurs in the hydrolysates of RNA Guanosine 5'-monophosphate. A guanine nucleotide containing one phosphate group esterified to the sugar moiety and found widely in nature.
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2021 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy