pyroligneous acids
pyroligneous vinegar
 
Notes:
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
FDA UNII: N4G9GAT76C
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
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Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
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PubMed: Search
NCBI: Search
FEMA Number: 2967  pyroligneous acids
FDA Mainterm: PYROLIGNEOUS ACID
FDA Regulation:
FDA PART 101 -- FOOD LABELING
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. )
Soluble in:
 alcohol
 propylene glycol
 water
 water, 4.759e+005 mg/L @ 25 °C (est)
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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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Suppliers:
Advanced Biotech
NATURAL PYROLIGNEOUS ACID
Lluch Essence
SCANSMOKE R909 (SMOKE FLAVOUR)
Penta International
PYROLIGNEOUS ACID NATURAL, Kosher
Penta International
PYROLIGNEOUS ACID, Kosher
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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
 
Pictogram
 
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
EPA Substance Registry Services (SRS): Registry
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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References:
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
 
For Odor
coffee
 furfuryl mercaptanFL/FR
fruity
 ethyl 3-hydroxyhexanoateFL/FR
green
3,7-dimethyl-6-octenoic acidFL/FR
 seaweed absolute (fucus vesiculosus et serratus)FL/FR
leathery
 castoreum absoluteFL/FR
mossy
 oakmoss concreteFR
 veramoss (IFF)FR
phenolic
2,3-dimethyl benzofuranFL/FR
ortho-guaiacolFL/FR
4-methyl-2,6-dimethoxyphenolFL/FR
2-propyl phenolFL/FR
 vanillyl ethyl etherFL/FR
2,5-xylenolFL/FR
 birch tar oilFL/FR
 cade oilFR
2,6-dimethoxyphenolFL/FR
alpha-ethoxy-ortho-cresolFL/FR
4-ethyl phenolFL/FR
 phoebe oil brazil 
 pyroligneous acids hickoryFL/FR
spicy
 ayou wood oilFR
 cubeb oilFL/FR
4-ethyl guaiacolFL/FR
 pepper tree berry oilFL/FR
woody
 guaiacyl acetateFL/FR
beta-thujaplicinFR
 
For Flavor
 
No flavor group found for these
 benzyl disulfideFL
 birch tar oilFL/FR
alpha-ethoxy-ortho-cresolFL/FR
 ethyl 3-hydroxyhexanoateFL/FR
1-methyl pyrroleFL
 phoebe oil brazil 
 prenyl mercaptanFL
2-propyl phenolFL/FR
 seaweed absolute (fucus vesiculosus et serratus)FL/FR
 vanillyl ethyl etherFL/FR
burnt
 bacon dithiazineFL
chemical
2,3-dimethyl benzofuranFL/FR
2,5-dimethyl furanFL
coffee
 furfuryl mercaptanFL/FR
floral
3,7-dimethyl-6-octenoic acidFL/FR
leathery
 castoreum absoluteFL/FR
meaty
4-allyl-2,6-dimethoxyphenolFL
medicinal
2,6-dimethoxyphenolFL/FR
musty
2,5-xylenolFL/FR
onion
2-methyl-1,3-dithiolaneFL
phenolic
4-methyl-2,6-dimethoxyphenolFL/FR
roasted
3,5-diisobutyl-1,2,4-trithiolaneFL
smoky
4-ethyl phenolFL/FR
 pyroligneous acids hickoryFL/FR
dextro-xyloseFL
spicy
 chipotle chili oleoresinFL
 cubeb oilFL/FR
 pepper tree berry oilFL/FR
woody
4-ethyl guaiacolFL/FR
ortho-guaiacolFL/FR
 guaiacyl acetateFL/FR
 
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Potential Uses:
 baconFL
 cheeseFL
 hawthornFR
 saffronFR
 smokeFL
 tobaccoFR
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Occurrence (nature, food, other): note
 found in nature
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Synonyms:
 pyroligneous acid natural
 pyroligneous vinegar
 wood vinegar
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