Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
|Appearance:||white to tan powder (est)|
|Assay:|| 95.00 to 100.00
|Food Chemicals Codex Listed: ||No|
|Melting Point:|| 60.00 to 64.00 °C. @ 760.00 mm Hg
|Boiling Point:|| 222.00 to 223.00 °C. @ 760.00 mm Hg
|Boiling Point:|| 112.00 to 115.00 °C. @ 12.00 mm Hg
|Vapor Pressure:||0.147000 mm/Hg @ 25.00 °C. (est)|
|Flash Point:|| 203.00 °F. TCC ( 95.30 °C. ) (est)
|logP (o/w):|| 2.900|
| ||water, 1102 mg/L @ 25 °C (est)|
|Odor Type: woody|
|Odor Strength:medium ,|
recommend smelling in a 1.00 % solution or less
|woody warm spicy medicinal |
|Odor Description:at 1.00 % in dipropylene glycol. woody warm spicy medicinal|
|Flavor Type: burnt|
|">burnt phenolic |
|Taste Description: burnt phenolic|
|Odor and/or flavor descriptions from others (if found).|
|Preferred SDS: View|
|European information : |
|Most important hazard(s): |
|C N - Corrosive, Dangerous for the environment.|
R 22 - Harmful if swallowed.|
R 34 - Causes burns.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
R 43 - May cause sensitisation by skin contact.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 23 - Do not breath vapour.
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 28 - After contact with skin, wash immediately with plenty of water.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
| Classification of the substance or mixture|
|GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)|
| GHS Label elements, including precautionary statements|
|Oral/Parenteral Toxicity: |
intravenous-mouse LD50 40 mg/kg|
Journal of Medicinal Chemistry. Vol. 23, Pg. 1350, 1980.
oral-mouse LD50 875 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 46(1), Pg. 94, 1981.
intraperitoneal-mouse LDLo 250 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA
BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX)
"Summary Tables of Biological Tests," National Research Council Chemical-Biological Coordination Center. Vol. 5, Pg. 339, 1953.
|Dermal Toxicity: |
|Inhalation Toxicity: |
Safety in Use Information:
|Category: ||flavor and fragrance agents|
|Maximised Survey-derived Daily Intakes (MSDI-EU): ||0.24 (μg/capita/day)|
|Modified Theoretical Added Maximum Daily Intake (mTAMDI): ||420 (μg/person/day)|
|Threshold of Concern:||1800 (μg/person/day)|
|Structure Class: ||I|
|Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).|
|Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.|
| ||average usage mg/kg||maximum usage mg/kg|
|Dairy products, excluding products of category 02.0 (01.0): ||0.50000||2.50000|
|Fats and oils, and fat emulsions (type water-in-oil) (02.0): ||0.20000||1.00000|
|Edible ices, including sherbet and sorbet (03.0): ||0.50000||2.50000|
|Processed fruit (04.1): ||0.40000||2.00000|
|Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): ||-||-|
|Confectionery (05.0): ||1.00000||5.00000|
|Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): ||0.20000||1.00000|
|Bakery wares (07.0): ||2.00000||10.00000|
|Meat and meat products, including poultry and game (08.0): ||0.20000||1.00000|
|Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): ||0.20000||1.00000|
|Eggs and egg products (10.0): ||-||-|
|Sweeteners, including honey (11.0): ||-||-|
|Salts, spices, soups, sauces, salads, protein products, etc. (12.0): ||0.30000||1.50000|
|Foodstuffs intended for particular nutritional uses (13.0): ||0.50000||2.50000|
|Non-alcoholic ("soft") beverages, excl. dairy products (14.1): ||0.20000||1.00000|
|Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): ||1.00000||5.00000|
|Ready-to-eat savouries (15.0): ||2.00000||10.00000|
|Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): ||0.40000||2.00000|
Potential Blenders and core components note
Occurrence (nature, food, other):note
|4-(1-||methyl ethyl) phenol|
| ||phenol, (1-methylethyl)-|
| ||phenol, 4-(1-methylethyl)-|
| ||phenol, 4-isopropyl-|
| ||phenol, p-isopropyl-|
| ||prodox 133|