Category:flavor enhancers
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Assay: | 95.00 to 100.00
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Food Chemicals Codex Listed: | No |
Boiling Point: | 375.40 °C. @ 760.00 mm Hg (est)
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Flash Point: | 444.00 °F. TCC ( 228.80 °C. ) (est)
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logP (o/w): | 3.950 (est) |
Soluble in: |
| water, 5.906 mg/L @ 25 °C (est) |
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavor enhancers |
Recommendation for N-((2E)-3,7-dimethyl-2,6-octadien-1-yl) butanamide usage levels up to: | | not for fragrance use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| butanamide, N-[(2E)-3,7-dimethyl-2,6-octadien-1-yl]- | | butanamide, N-[(2E)-3,7-dimethyl-2,6-octadienyl]- | N-[(2E)-3,7- | dimethyl-2,6-octadien-1-yl]butanamide | N-[(2E)-3,7- | dimethylocta-2,6-dienyl]butanamide |
Articles:
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