None found
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2-(3-hydroxy-4-methoxyphenyl)-3,4-dihydro-2H-chromen-7-ol (Click)
CAS Number: 76426-35-2Picture of molecule
Nikkaji Web: J2.675.087C
XlogP3-AA: 3.10 (est)
Molecular Weight: 272.30032000
Formula: C16 H16 O4
NMR Predictor: Predict (works with chrome or firefox)
Category: sweeteners, flavor enhancers
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
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IBM Patents: Obtain
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NCBI: Search
JECFA Food Flavoring: 2170  3',7-dihydroxy-4'-methoxyflavan
FEMA Number: 4708  3',7-dihydroxy-4'-methoxyflavan
FDA Mainterm: 76426-35-2
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Physical Properties:
Appearance: white solid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: 163.00 to  164.00 °C. @ 760.00 mm Hg
Boiling Point: 482.00 to  483.00 °C. @ 760.00 mm Hg (est)
Flash Point: 474.00 °F. TCC ( 245.60 °C. ) (est)
logP (o/w): 2.197 (est)
Soluble in:
 water, 69.31 mg/L @ 25 °C (est)
Insoluble in:
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Organoleptic Properties:
Odor Type: sweet
Odor Description:
Taste Description:
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Cosmetic Information:
None found
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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
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: sweeteners, flavor enhancers
Recommendation for 3',7-dihydroxy-4'-methoxyflavan usage levels up to:
 not for fragrance use.
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: 50.00000300.00000
beverages(nonalcoholic): 50.00000300.00000
beverages(alcoholic): 100.00000500.00000
breakfast cereal: 50.00000400.00000
cheese: 50.00000400.00000
chewing gum: 50.00000600.00000
condiments / relishes: --
confectionery froastings: 50.00000300.00000
egg products: --
fats / oils: 50.00000300.00000
fish products: 50.00000300.00000
frozen dairy: 50.00000300.00000
fruit ices: 50.00000400.00000
gelatins / puddings: 50.00000300.00000
granulated sugar: 50.00000400.00000
gravies: 50.00000500.00000
hard candy: 50.00000500.00000
imitation dairy: 50.00000500.00000
instant coffee / tea: 50.00000400.00000
jams / jellies: 50.00000500.00000
meat products: 50.00000300.00000
milk products: 50.00000400.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 50.00000600.00000
snack foods: 50.00000500.00000
soft candy: 50.00000300.00000
soups: 50.00000300.00000
sugar substitutes: 50.00000300.00000
sweet sauces: 50.00000400.00000
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Safety References:
EPI System: View
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 11196546
National Institute of Allergy and Infectious Diseases: Data
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NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 11196546
Pubchem (sid): 74676100
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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
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
None Found
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Potential Uses:
 sweet enhancer 
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Occurrence (nature, food, other): note
 brosimum acutifolium
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 habranthus brachyandrus
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 zephyranthes candida
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