pyroligneous acids
pyroligneous vinegar
a volatile, complex combination obtained by the destructive distillation of wood; main ingredients are acetic acid & methanol. tsca definition 2008: a volatile, complex combination obtained by the destructive distillation of wood. it may contain acetic acid, acetone, furfural, methanol and various tars.
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    Flavor Demo Formulas
CAS Number: 8030-97-5
ECHA EC Number: 232-450-0
MDL: MFCD00132586
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
PubMed: Search
NCBI: Search
FEMA Number: 2967  pyroligneous acids
FDA Regulation:
Subpart B--Specific Food Labeling Requirements
Sec. 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives.
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Physical Properties:
Appearance: yellow to red liquid (est)
Food Chemicals Codex Listed: No
Specific Gravity: 1.07010 to 1.09000 @  25.00 °C.
Pounds per Gallon - (est).: 8.904 to  9.070
Refractive Index: 1.37100 to 1.37800 @  20.00 °C.
Boiling Point: 98.00 to  99.00 °C. @ 760.00 mm Hg
Flash Point: 112.00 °F. TCC ( 44.44 °C. )
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Organoleptic Properties:
Odor Type: smoky
Odor Strength: medium ,
recommend smelling in a 1.00 % solution or less
 smoky  woody  phenolic  bacon  
Odor Description:
at 1.00 % in propylene glycol. 
smoke woody phenolic bacon
 smoky  woody  phenolic  bacon  salmon  fatty  
Odor Description:
at 1.00 % in propylene glycol.  
Smoky, woody/casky, slightly phenolic with a bacon and smoked salmon fattiness
Mosciano, Gerard P&F 26, No. 2, 40, (2001)
 sweet  smoky  burnt  woody  meaty  bacon  
Taste Description:
at 5.00 - 20.00 ppm. 
Sweet hickory smoky, with burnt and charred woody notes, smoked meaty and bacon-like
Mosciano, Gerard P&F 26, No. 2, 40, (2001)
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Cosmetic Information:
None found
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Advanced Biotech
Lluch Essence
Penta International
Penta International
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Safety Information:
Preferred SDS: View
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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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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: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: -33.00000
beverages(nonalcoholic): -10.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -15.00000
fruit ices: -15.00000
gelatins / puddings: -30.00000
granulated sugar: --
gravies: --
hard candy: -51.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 30.00000300.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
EPI System: View
EPA Substance Registry Services (TSCA): 8030-97-5
EPA ACToR: Toxicology Data
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 1993
WGK Germany: 3
Chemidplus: 0008030975
EPA/NOAA CAMEO: hazardous materials
RTECS: ZD0370000 for cas# 8030-97-5
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Canada Domestic Sub. List: 8030-97-5
Pubchem (sid): 135313723
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Other Information:
FDA Everything Added to Food in the United States (EAFUS): View
HMDB (The Human Metabolome Database): Search
Export Tariff Code: 1302.19.0000
VCF-Online: VCF Volatile Compounds in Food
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
 ayou wood oilFR
 bacon dithiazineFL
 benzyl disulfideFL
 piper betle leaf oilCS
 birch tar oilFL/FR
 cade oilFR
 castoreum absoluteFL/FR
 chipotle chili oleoresinFL
 cubeb oilFL/FR
2,3-dimethyl benzofuranFL/FR
2,5-dimethyl furanFL
3,7-dimethyl-6-octenoic acidFL/FR
 ethyl 3-hydroxyhexanoateFL/FR
4-ethyl guaiacolFL/FR
4-ethyl phenolFL/FR
 furfuryl mercaptanFL/FR
 guaiacyl acetateFL/FR
1-methyl pyrroleFL
 oakmoss concreteFR
 pepper tree berry oilFL/FR
 phoebe oil brazil 
 prenyl mercaptanFL
 propyl parabenCS
2-propyl phenolFL/FR
 pyroligneous acids hickoryFL
 seaweed absolute (fucus vesiculosus et serratus)FL/FR
 vanillyl ethyl etherFL/FR
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Potential Uses:
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Natural Occurrence in: note
 found in nature
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 pyroligneous acid natural
 pyroligneous vinegar
 wood vinegar
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Soluble in:
 propylene glycol
 water, 4.759e+005 mg/L @ 25 °C (est)
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