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

pyroligneous acids hickory
hickory smoke distillate

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Flavor Demo Formulas
CAS Number: 74113-74-9
Formula:unspecified
Category:flavor and fragrance agents
 
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
FEMA Number:4222 hickory smoke distillate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):74113-74-9 ; HICKORY SMOKE DIST.
 
Physical Properties:
Appearance:black liquid (est)
Food Chemicals Codex Listed: No
Soluble in:
 water
 
Organoleptic Properties:
Odor Type: smoky
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
smoky leathery burnt woody
Odor Description:at 0.10 % in propylene glycol. smoky leathery burnt woody
Flavor Type: smoky
woody smoky
Taste Description: woody smoky
Odor and/or flavor descriptions from others (if found).
Firmenich
LEATHER MD
Odor Description:The olfactive profile offers smoky, leathery and pyrogeneous notes
Taste Description:woody smoky
 
Cosmetic Information:
None found
 
Suppliers:
Diffusions Aromatiques
CUIR DM
Ernesto Ventós
LEATHER MD FIRMENICH 936358
Odor: SMOKY
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Firmenich
LEATHER MD
Odor: The olfactive profile offers smoky, leathery and pyrogeneous notes
Penta International
HICKORY SMOKE FLAVOR NATURAL
 
Safety Information:
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 21 - Harmful in contact with skin.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
 
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: 22
 average usual ppmaverage maximum ppm
baked goods: 1.800002.50000
beverages(nonalcoholic): 0.800001.50000
beverages(alcoholic): 0.800001.50000
breakfast cereal: --
cheese: 600.00000650.00000
chewing gum: 0.170000.20000
condiments / relishes: 10.0000015.00000
confectionery froastings: --
egg products: --
fats / oils: 100.00000125.00000
fish products: 210.00000220.00000
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 10.0000020.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 100.00000150.00000
milk products: 210.00000220.00000
nut products: --
other grains: --
poultry: 250.00000280.00000
processed fruits: --
processed vegetables: 130.00000150.00000
reconstituted vegetables: 130.00000150.00000
seasonings / flavors: 10.0000020.00000
snack foods: 3600.000004000.00000
soft candy: --
soups: 10.0000020.00000
sugar substitutes: --
sweet sauces: --
 
Safety References:
Chemical Carcinogenesis Research Information System:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):74113-74-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
Chemidplus:0074113749
 
References:
Canada Domestic Sub. List:74113-74-9
Pubchem (sid):135301020
 
Other Information:
FDA Substances Added to Food (formerly EAFUS):View
 
Potential Blenders and core components note
For Odor
balsamic
guaiacyl phenyl acetate
FL/FR
burnt
amber oil
FR
rum ether
FL/FR
chocolate
vanillyl ethyl ether
FL/FR
coffee
furfuryl mercaptan
FL/FR
dry
3,4-
xylenol
FL/FR
fruity
ethyl 3-hydroxyhexanoate
FL/FR
green
3,7-
dimethyl-6-octenoic acid
FL/FR
herbal
yerba mate absolute
FL/FR
leathery
castoreum absolute
FL/FR
medicinal
2,6-
xylenol
FL/FR
phenolic
2,3-
dimethyl benzofuran
FL/FR
ortho-
guaiacol
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
piper betle leaf oil
FR
2-iso
propyl phenol
FL/FR
2-
propyl phenol
FL/FR
2,5-
xylenol
FL/FR
smoky
2,6-
dimethoxyphenol
FL/FR
alpha-
ethoxy-ortho-cresol
FL/FR
4-
ethyl phenol
FL/FR
propyl paraben
CS
pyroligneous acids
FL/FR
spicy
croton eluteria bark oil
FL/FR
cubeb oil
FL/FR
4-
ethyl guaiacol
FL/FR
methyl isoeugenol
FL/FR
pepper tree berry oil
FL/FR
woody
guaiacwood extract acetate
FR
guaiacyl acetate
FL/FR
2-
methoxy-4-vinyl phenol
FL/FR
For Flavor
No flavor group found for these
benzyl disulfide
FL
alpha-
ethoxy-ortho-cresol
FL/FR
1-
methyl pyrrole
FL
prenyl mercaptan
FL
2-
propyl phenol
FL/FR
bouillon
bouillon
bouillon, vegetable, smoke
FL
burnt
bacon dithiazine
FL
rum ether
FL/FR
2,6-
xylenol
FL/FR
cheesy
smoked cheddar
cheese flavor
FL
smoked gouda
cheese flavor
FL
chemical
2,3-
dimethyl benzofuran
FL/FR
coffee
furfuryl mercaptan
FL/FR
fatty
bacon
fat flavor
FL
floral
3,7-
dimethyl-6-octenoic acid
FL/FR
fruity
ethyl 3-hydroxyhexanoate
FL/FR
green
3,4-
dimethoxystyrene
FL
herbal
yerba mate absolute
FL/FR
leathery
castoreum absolute
FL/FR
meaty
4-
allyl-2,6-dimethoxyphenol
FL
ham enhancers
FL
ham flavor
FL
ortho-
thioguaiacol
FL
smoked
turkey flavor
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
musty
2,5-
xylenol
FL/FR
nutty
2-
acetyl-1-methyl pyrrole
FL
onion
2-
methyl-1,3-dithiolane
FL
phenolic
2-
ethyl benzene thiol
FL
guaiacyl phenyl acetate
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
rummy
vanillyl ethyl ether
FL/FR
smoky
4-
ethyl phenol
FL/FR
2-
methoxy-4-vinyl phenol
FL/FR
prosopis juliflora wood extract
FL
pyroligneous acids
FL/FR
smoke flavor
FL
3,4-
xylenol
FL/FR
dextro-
xylose
FL
solvent
2-iso
propyl phenol
FL/FR
spicy
chipotle chili distillates
FL
chipotle chili oleoresin
FL
croton eluteria bark oil
FL/FR
cubeb oil
FL/FR
methyl isoeugenol
FL/FR
pepper tree berry oil
FL/FR
woody
4-
ethyl guaiacol
FL/FR
ginseng distillates
FL
ortho-
guaiacol
FL/FR
guaiacyl acetate
FL/FR
quercus alba chips extract
FL
 
Potential Uses:
FLsmoke
 
Occurrence (nature, food, other):note
 found in nature
 
Synonyms:
 hickory smoke condensate
 hickory smoke distillate
 hickory smoke flavor
natural hickory smoke flavor
 hickory smoke flavor natural
 leather MD (Firmenich)
 pyroligneous acids, hickory
 smoke hickory condensate
 
 
Notes:
Product made by condensation of smoke bearing water vapor resulting from the controlled burning of hickory. It consists primarily of acetic acid, dimethoxyphenol, 2-butanone and water. tsca definition 2008: product made by condensation of smoke bearing water vapor resulting from the controlled burning of hickory. it consists primarily of acetic acid, dimethoxyphenol, 2-butanone and water.
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