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

(Z,Z)-photocitral A
cis-5-isopropenyl-cis-2-methylcyclopentan-1-carboxaldehyde

Sponsors

Name:(1R,2R,5S)-2-methyl-5-prop-1-en-2-ylcyclopentane-1-carbaldehyde
CAS Number: 55253-28-6Picture of molecule3D/inchi
FDA UNII:KQ3SDL739M
Nikkaji Web:J1.539.242H
XlogP3-AA:2.90 (est)
Molecular Weight:152.23672000
Formula:C10 H16 O
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
JECFA evaluated cis-5-isopropenyl-cis-methylcyclopentan-1-carboxaldehyde (CASrn as in Register). CASrn in Register refers to the (Z,Z)-isomer. CASrn in Register refers to (1R,2R,5S)-isomer. Register name to be changed to (1R,2R,5S) 5-Isopropenyl-2-methylcyclopentanecarboxaldehyde.
Category:flavoring 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
Pubchem Patents:Search
JECFA Food Flavoring:968 cis-5-isopropenyl-cis-2-methylcyclopentan-1-carboxaldehyde
FLAVIS Number:05.123 (Old)
DG SANTE Food Flavourings:05.123 (1R,2R,5S) 5-isopropenyl-2-methylcyclopentanecarboxaldehyde
FEMA Number:3645 cis-5-isopropenyl-cis-2-methylcyclopentan-1-carboxaldehyde
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.94000 to 0.95200 @ 20.00 °C.
Pounds per Gallon - (est).: 7.831 to 7.931
Refractive Index:1.50100 to 1.50800 @ 20.00 °C.
Boiling Point: 80.00 °C. @ 11.00 mm Hg
Boiling Point: 201.00 to 202.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.282000 mm/Hg @ 25.00 °C. (est)
Flash Point: 152.00 °F. TCC ( 66.67 °C. )
logP (o/w): 2.896 (est)
Soluble in:
 alcohol
 water, 102.2 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: herbal
Odor Strength:medium ,
recommend smelling in a 1.00 % solution or less
minty camphoreous herbal
Odor Description:at 1.00 % in dipropylene glycol. minty camphor herbal
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
Cyclopentanecarboxaldehyde, 2-methyl-5-(1-methylethenyl)-, (1R,2R,5S)-
Parchem
(Z,Z)-photocitral A
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
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
 
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: flavoring agents
Recommendation for (Z,Z)-photocitral A usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day)
Structure Class: I
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: 12
 average usual ppmaverage maximum ppm
baked goods: -2.50000
beverages(nonalcoholic): -0.80000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -15.00000
condiments / relishes: --
confectionery froastings: -1.50000
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: -1.20000
gelatins / puddings: -1.50000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: -1.50000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: -2.00000
soups: --
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):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 12 (FGE.12); Primary saturated or unsaturated alicyclic alcohol, aldehyde, and esters from chemical group 7 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Primary saturated or unsaturated alicyclic alcohol, aldehyde, and esters from chemical group 7 - Flavouring Group Evaluation 12, 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 73, (FGE.73)[1] - Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohol, aldehyde and esters evaluated by EFSA in FGE.12 (2005) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 73, Revision 1 (FGE.73Rev1): Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohol, aldehyde, and esters evaluated by EFSA in FGE.12Rev2 (2011)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 73, Revision 2 (FGE.73Rev2): Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev3 (2012)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 73, Revision 3 (FGE.73Rev3): Consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev4 (2013)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 73, Revision 4 (FGE.73Rev4): consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev5
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :62095
National Institute of Allergy and Infectious Diseases:Data
(1R,2R,5S)-2-methyl-5-prop-1-en-2-ylcyclopentane-1-carbaldehyde
Chemidplus:0055253286
 
References:
 (1R,2R,5S)-2-methyl-5-prop-1-en-2-ylcyclopentane-1-carbaldehyde
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:55253-28-6
Pubchem (cid):62095
Pubchem (sid):135019230
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):Search
FooDB:FDB017618
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
balsamic
dextro,laevo-iso
borneol
FL/FR
iso
bornyl acetate
FL/FR
iso
bornyl formate
FL/FR
camphoreous
dextro-
camphor
FL/FR
camphor tree bark oil
FL/FR
laevo-
fenchone
FL/FR
thujyl alcohol
FL/FR
citrus
dipentene
FL/FR
floral
linalool oxide (furanoid)
FL/FR
herbal
barosma betulina leaf oil
FL/FR
1,4-
cineole
FL/FR
1,8-
cineole
FL/FR
eucalyptus globulus oil
FL/FR
geranic oxide
FL/FR
hyssop oil
FL/FR
hyssopus officinalis extract
FL/FR
hyssopus officinalis leaf tincture
FL/FR
lavandin absolute
FL/FR
lavandin absolute decolorized
FL/FR
lavandin concrete
FL/FR
spike
lavender absolute
FL/FR
lavender absolute france
FL/FR
spike
lavender oil
FL/FR
origanum oil
FL/FR
origanum oil greece
FL/FR
pinocarveol
FL/FR
piperitone
FL/FR
rosemary absolute
FL/FR
rosemary oil
FL/FR
rosemary oil morocco
FL/FR
rosemary oil spain
FL/FR
sage absolute spain
FL/FR
white
thyme oil
FL/FR
mentholic
(±)-iso
menthone
FL/FR
minty
dihydrocarveol
FL/FR
(-)-
menthone
FL/FR
spicy
carvacrol
FL/FR
origanum majorana oil CO2 extract
FL/FR
laevo-
verbenone
FL/FR
thujonic
sage oil (salvia lavandulifolia vahl.) spain
FL/FR
For Flavor
No flavor group found for these
dipentene
FL/FR
lavandin absolute decolorized
FL/FR
linalool oxide (furanoid)
FL/FR
3-
methyl cyclohexanone
FL
laevo-
verbenone
FL/FR
thujyl alcohol
FL/FR
camphoreous
camphoreous
dextro,laevo-iso
borneol
FL/FR
camphor tree bark oil
FL/FR
laevo-
fenchone
FL/FR
geranic oxide
FL/FR
pinocarveol
FL/FR
cooling
1,4-
cineole
FL/FR
spike
lavender oil
FL/FR
green
dihydrocarveol
FL/FR
herbal
barosma betulina leaf oil
FL/FR
eucalyptus globulus oil
FL/FR
hyssop oil
FL/FR
hyssopus officinalis extract
FL/FR
hyssopus officinalis leaf tincture
FL/FR
lavandin absolute
FL/FR
lavandin concrete
FL/FR
spike
lavender absolute
FL/FR
lavender absolute france
FL/FR
origanum majorana oil CO2 extract
FL/FR
origanum oil
FL/FR
origanum oil greece
FL/FR
rosemary absolute
FL/FR
rosemary oil
FL/FR
rosemary oil morocco
FL/FR
rosemary oil spain
FL/FR
sage absolute spain
FL/FR
sage oil (salvia lavandulifolia vahl.) spain
FL/FR
white
thyme oil
FL/FR
medicinal
dextro-
camphor
FL/FR
minty
1,8-
cineole
FL/FR
(-)-
menthone
FL/FR
(±)-iso
menthone
FL/FR
piperitone
FL/FR
spicy
carvacrol
FL/FR
cubeb oleoresin
FL
woody
iso
bornyl acetate
FL/FR
iso
bornyl formate
FL/FR
 
Potential Uses:
FL/FRcamphor tree bark
FLherbal
FRjuniper berry
FL/FRmarigold
FRrosemary oil replacer
 
Occurrence (nature, food, other):note
 lemon verbena oil turkey @ 0.22%
Data GC Search Trop Picture
 
Synonyms:
 cyclopentanecarboxaldehyde, 2-methyl-5-(1-methylethenyl)-, (1R-(1a,2a,5a))-
(Z)-2-methyl-(Z)-5-isopropenyl cyclopentan-1-carboxaldehyde
(1R-(1alpha,2alpha,5alpha))-2-methyl-5-(1-methyl ethenyl) cyclopentane carboxaldehyde
2-methyl-5-(1-methylethenyl)cyclopentanecarboxaldehyde, 1a,2a,5a-
(1R,2R,5S)-2-methyl-5-prop-1-en-2-yl cyclopentane-1-carbaldehyde
(1R,2R,5S)-2-methyl-5-prop-1-en-2-ylcyclopentane-1-carbaldehyde
cis-2-methyl-cis-5-isopropenyl cyclopentan-1-carboxaldehyde
2-methyl-cis-5-isopropenylcyclopentane-1-carboxaldehyde, cis-
cis,cis-photocitral A
 photocitral A, cis,cis-
(Z)-5-isopropenyl-(Z)-2-methyl cyclopentan-1-carboxaldehyde
(1R,2R,5S) 5-isopropenyl-2-methylcyclopentanecarboxaldehyde
cis-5-isopropenyl-cis-2-methyl cyclopentan-1-carboxaldehyde
(Z)-5-isopropenyl-cis-2-methylcyclopentan-1-carboxaldehyde
cis-5-isopropenyl-cis-2-methylcyclopentan-1-carboxaldehyde
5-isopropenyl-cis-2-methylcyclopentane-1-carboxaldehyde
 

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Notes:
Flavouring ingredient
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