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5-isopropyl-2,6-diethyl-2-methyl tetrahydro-2H-pyran
tetrahydro-2H-pyran, 2,6-diethyl-2-methyl-5-(1-methylethyl)-

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CAS Number: 1120363-98-5Picture of molecule3D/inchi
XlogP3-AA:4.30 (est)
Molecular Weight:198.34942000
Formula:C13 H26 O
NMR Predictor:Predict (works with chrome, Edge or firefox)
EFSA/JECFA Comments:
Approx. 61 % of (2R,5R,6R)-2,6-Diethyl-5-isopropyl-2-methyltetrahydropyran (DIMP) and (2S,5S,6S)-DIMP; 33 % of (2S,5R,6R)-DIMP and (2R,5S,6S)-DIMP; 4 % of (2R,5R6S)-DIMP and (2S,5S,6R)-DIMP; 1 % of (2S,5R,6S)-DIMP and (2R,5S,6R)-DIMP.
Category:flavor enhancers, flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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JECFA Food Flavoring:2140 5-isopropyl-2,6-diethyl-2-methyltetrahydro-2H-pyran
DG SANTE Food Flavourings:13.200 5-isopropyl-2,6-diethyl-2-methyltetrahydro-2H-pyran
FEMA Number:4680 5-isopropyl-2,6-diethyl-2-methyltetrahydro-2H-pyran
FDA:No longer provide for the use of these seven synthetic flavoring substances
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.86200 to 0.86400 @ 25.00 °C.
Pounds per Gallon - (est).: 7.173 to 7.189
Refractive Index:1.44500 to 1.44700 @ 20.00 °C.
Boiling Point: 228.00 to 229.00 °C. @ 760.00 mm Hg (est)
Boiling Point: 93.00 °C. @ 7.50 mm Hg
Vapor Pressure:0.113000 mmHg @ 25.00 °C. (est)
Flash Point: 182.00 °F. TCC ( 83.50 °C. ) (est)
logP (o/w): 4.869 (est)
Soluble in:
 water, 2.28 mg/L @ 25 °C (est)
Insoluble in:
Organoleptic Properties:
Odor Type: fresh
Odor Description:fresh
Flavor Type: fresh
Taste Description: freshening
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
None found
5-isopropyl-2,6-diethyl-2-methyl tetrahydro-2H-pyran
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
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:
flavor enhancers, flavoring agents
Recommendation for 5-isopropyl-2,6-diethyl-2-methyl tetrahydro-2H-pyran usage levels up to:
 not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 12.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 860 (μg/person/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: III
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: 25
Click here to view publication 25
 average usual ppmaverage maximum ppm
baked goods: 5.0000025.00000
beverages(nonalcoholic): 1.0000010.00000
beverages(alcoholic): 4.0000020.00000
breakfast cereal: 1.0000010.00000
cheese: --
chewing gum: 500.000002000.00000
condiments / relishes: --
confectionery froastings: 2.0000020.00000
egg products: 2.0000020.00000
fats / oils: 2.0000020.00000
fish products: --
frozen dairy: 20.00000100.00000
fruit ices: 10.0000050.00000
gelatins / puddings: 10.0000050.00000
granulated sugar: 10.0000050.00000
gravies: --
hard candy: 10.0000050.00000
imitation dairy: 5.0000010.00000
instant coffee / tea: 2.0000010.00000
jams / jellies: 10.0000050.00000
meat products: --
milk products: 2.0000010.00000
nut products: --
other grains: --
poultry: --
processed fruits: 2.0000010.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 10.0000050.00000
snack foods: --
soft candy: 3.0000050.00000
soups: 4.0000050.00000
sugar substitutes: 3.0000050.00000
sweet sauces: --
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/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.500003.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.5000010.00000
Edible ices, including sherbet and sorbet (03.0): 0.1000010.00000
Processed fruit (04.1): 0.5000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.5000010.00000
Confectionery (05.0): 1.0000050.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000010.00000
Bakery wares (07.0): 1.000005.00000
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): 0.500005.00000
Sweeteners, including honey (11.0): 1.0000050.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 1.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.100005.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.500005.00000
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
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):

Scientific Opinion on Flavouring Group Evaluation 23, Revision 3 (FGE.23Rev3): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 23, Revision 4 (FGE.23Rev4): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30
View page or View pdf

EPI System: View
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EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :45274957
National Institute of Allergy and Infectious Diseases:Data
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):45274957
Pubchem (cas):1120363-98-5
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):Search
Potential Blenders and core components note
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 not found in nature
 tetrahydro-2H-pyran, 2,6-diethyl-2-methyl-5-(1-methylethyl)-
Chemical Nomenclature provided by BARK Information Services.
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