Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to pale yellow clear liquid (est) |
Assay: | 95.00 to 100.00
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Food Chemicals Codex Listed: | No |
Boiling Point: | 117.81 °C. @ 760.00 mm Hg (est)
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Vapor Pressure: | 8.470000 mmHg @ 25.00 °C. (est) |
Flash Point: | 84.00 °F. TCC ( 28.90 °C. ) (est)
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logP (o/w): | 1.388 (est) |
Soluble in: |
| alcohol | | water | | water, 2.03e+004 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: | flavoring agents |
Recommendation for (S)-3,3-dimethyl-2-butanol 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:
2- | butanol, 3,3-dimethyl-, (S)- | (2S)-3,3- | dimethylbutan-2-ol | (S)- | pinacolyl alcohol |
Articles:
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