(Z,Z)-photocitral A
cis-5-isopropenyl-cis-2-methylcyclopentan-1-carboxaldehyde
 
Notes:
Flavouring ingredient
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(1R,2R,5S)-2-methyl-5-prop-1-en-2-ylcyclopentane-1-carbaldehyde (Click)
CAS Number: 55253-28-6Picture of molecule
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 Mainterm: CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE
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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
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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
  
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Cosmetic Information:
None found
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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
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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
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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
Click here to view publication 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: --
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Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of alicyclic substances used as flavor ingredients.View pdf
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
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
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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
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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
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
balsamic
dextro,laevo-isoborneolFL/FR
isobornyl acetateFL/FR
isobornyl formateFL/FR
camphoreous
dextro-camphorFL/FR
 camphor tree bark oilFL/FR
laevo-fenchoneFL/FR
 thujyl alcoholFL/FR
citrus
 dipenteneFL/FR
floral
 linalool oxide (furanoid)FL/FR
herbal
 barosma betulina leaf oilFL/FR
1,8-cineoleFL/FR
1,4-cineoleFL/FR
 eucalyptus globulus oilFL/FR
 geranic oxideFL/FR
 hyssop oilFL/FR
 hyssopus officinalis extractFL/FR
 hyssopus officinalis leaf tinctureFL/FR
 lavandin absoluteFL/FR
 lavandin absolute decolorizedFL/FR
 lavandin concreteFL/FR
spike lavender absoluteFL/FR
 lavender absolute franceFL/FR
spike lavender oilFL/FR
 origanum oilFL/FR
 origanum oil greeceFL/FR
 pinocarveolFL/FR
 piperitoneFL/FR
 rosemary absoluteFL/FR
 rosemary oilFL/FR
 rosemary oil moroccoFL/FR
 rosemary oil spainFL/FR
 sage absolute spainFL/FR
white thyme oilFL/FR
mentholic
(±)-isomenthoneFL/FR
minty
 dihydrocarveolFL/FR
(-)-menthoneFL/FR
spicy
 carvacrolFL/FR
 origanum majorana oil CO2 extractFL/FR
laevo-verbenoneFL/FR
thujonic
 sage oil (salvia lavandulifolia vahl.) spainFL/FR
 
For Flavor
 
No flavor group found for these
dextro,laevo-isoborneolFL/FR
 dipenteneFL/FR
 lavandin absolute decolorizedFL/FR
 linalool oxide (furanoid)FL/FR
3-methyl cyclohexanoneFL
 piperitoneFL/FR
laevo-verbenoneFL/FR
 thujyl alcoholFL/FR
camphoreous
 camphor tree bark oilFL/FR
 geranic oxideFL/FR
 pinocarveolFL/FR
cooling
1,4-cineoleFL/FR
laevo-fenchoneFL/FR
spike lavender oilFL/FR
green
 dihydrocarveolFL/FR
herbal
 barosma betulina leaf oilFL/FR
1,8-cineoleFL/FR
 eucalyptus globulus oilFL/FR
 hyssop oilFL/FR
 hyssopus officinalis extractFL/FR
 hyssopus officinalis leaf tinctureFL/FR
 lavandin absoluteFL/FR
 lavandin concreteFL/FR
spike lavender absoluteFL/FR
 lavender absolute franceFL/FR
 origanum majorana oil CO2 extractFL/FR
 origanum oilFL/FR
 origanum oil greeceFL/FR
 rosemary absoluteFL/FR
 rosemary oilFL/FR
 rosemary oil moroccoFL/FR
 rosemary oil spainFL/FR
 sage absolute spainFL/FR
 sage oil (salvia lavandulifolia vahl.) spainFL/FR
white thyme oilFL/FR
medicinal
dextro-camphorFL/FR
minty
(±)-isomenthoneFL/FR
(-)-menthoneFL/FR
spicy
 carvacrolFL/FR
 cubeb oleoresinFL
woody
isobornyl acetateFL/FR
isobornyl formateFL/FR
 
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Potential Uses:
 camphorFL/FR
 herbalFL
 juniperberry 
 marigold tageteFL/FR
 rosemaryFL/FR
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Occurrence (nature, food, other): note
 lemon verbena oil turkey @ 0.22%
Data  GC  Search Trop  Picture
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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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