divanillin
6,6'-dihydroxy-5,5'-dimethoxybiphenyl-3,3'-dicarbaldehyde
 
Notes:
a lignin-related compound. Used as a food additive [EAFUS]
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3-(5-formyl-2-hydroxy-3-methoxyphenyl)-4-hydroxy-5-methoxybenzaldehyde (Click)
CAS Number: 2092-49-1Picture of molecule
FDA UNII: 29PYY1H4BT
Nikkaji Web: J104.111H
MDL: MFCD00156888
XlogP3-AA: 1.70 (est)
Molecular Weight: 302.28278000
Formula: C16 H14 O6
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Also(can) Contains: vanillin 5.00% to 7.00%
EFSA/JECFA Comments: Secondary component is Vanillin at 5-7 % (EFFA, 2012k).
Category: flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1881  divanillin
Flavis Number: 05.221 (Old)
DG SANTE Food Flavourings: 05.221  6,6'-dihydroxy-5,5'-dimethoxybiphenyl-3,3'-dicarbaldehyde
FEMA Number: 4107  divanillin
FDA Mainterm: DIVANILLIN
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Physical Properties:
Appearance: white to pale yellow solid (est)
Assay: 91.40 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: 315.00 °C. @ 760.00 mm Hg
Boiling Point: 486.00 to  487.00 °C. @ 760.00 mm Hg (est)
Flash Point: 357.00 °F. TCC ( 180.60 °C. ) (est)
logP (o/w): 0.567 (est)
Soluble in:
 alcohol
 benzyl alcohol
 water, 294.8 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Type: vanilla
Odor Strength: medium
 fruity  vanilla  
Odor Description:
at 100.00 %. 
fruity vanilla
 sweet  creamy  milky  fatty  buttery  
Taste Description:
sweet creamy milk fat buttery
  
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Cosmetic Information:
None found
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Suppliers:
BOC Sciences
For experimental / research use only.
3,3-Biphenyldicarboxaldehyde, 6,6-dihydroxy-5,5-dimethoxy- (8CI)
Parchem
divanillin
Sigma-Aldrich: Aldrich
For experimental / research use only.
6,6'-Dihydroxy-5,5'-dimethoxy-[1,1'-biphenyl]-3,3'-dicarboxaldehyde technical grade, 90%
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 36 - Irritating to eyes.
S 02 - Keep out of the reach of children.
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 36 - Wear suitable protective clothing.
 
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
 
Pictogram
 
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: flavoring agents
Recommendation for divanillin usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.61 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 7000 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
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: 22
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: 30.0000050.00000
beverages(nonalcoholic): 5.0000015.00000
beverages(alcoholic): 15.0000030.00000
breakfast cereal: --
cheese: --
chewing gum: 100.00000200.00000
condiments / relishes: --
confectionery froastings: 10.0000020.00000
egg products: --
fats / oils: 15.0000020.00000
fish products: --
frozen dairy: 10.0000020.00000
fruit ices: 10.0000020.00000
gelatins / puddings: 15.0000020.00000
granulated sugar: --
gravies: --
hard candy: 30.0000050.00000
imitation dairy: 10.0000030.00000
instant coffee / tea: 10.0000020.00000
jams / jellies: --
meat products: --
milk products: 10.0000040.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 10.0000030.00000
snack foods: --
soft candy: 20.0000040.00000
soups: 10.0000030.00000
sugar substitutes: --
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): 10.0000040.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 15.0000020.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000020.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000020.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): 30.0000050.00000
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): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 10.0000030.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000015.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 15.0000030.00000
Ready-to-eat savouries (15.0): 30.0000050.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 10.0000020.00000
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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 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 20, Revision 4 (FGE.20Rev4): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf
EPI System: View
Cancer Citations: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 95086
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 2
 3-(5-formyl-2-hydroxy-3-methoxyphenyl)-4-hydroxy-5-methoxybenzaldehyde
Chemidplus: 0002092491
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References:
 3-(5-formyl-2-hydroxy-3-methoxyphenyl)-4-hydroxy-5-methoxybenzaldehyde
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 95086
Pubchem (sid): 135053605
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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
CHEMBL: View
Metabolomics Database: Search
HMDB (The Human Metabolome Database): HMDB32245
FooDB: FDB009334
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
 
For Odor
aldehydic
aldehydic
 acetyl nonyrylFL/FR
anisic
para-acetanisoleFL/FR
ortho-anisaldehydeFL/FR
para-anisaldehydeFL/FR
balsamic
 benzoin absolute replacerFL/FR
sumatra benzoin resinFL/FR
sumatra benzoin resinoidFL/FR
 cinnamyl benzoateFL/FR
 guaiacyl phenyl acetateFL/FR
 peru balsam oilFL/FR
 peru balsam resinoidFL/FR
bready
 coffee furanoneFL/FR
buttery
 acetoinFL/FR
 acetyl butyrylFL/FR
 acetyl isobutyrylFL/FR
 acetyl propionylFL/FR
 butyl butyryl lactateFL/FR
 butyl octanoateFL/FR
2,3-heptane dioneFL/FR
3,4-hexane dioneFL/FR
caramellic
2-oxobutyric acidFL/FR
alpha,alpha-dimethyl anisyl acetoneFL/FR
 levulinic acidFL/FR
 strawberry furanone acetateFL/FR
cheesy
 butyric acidFL/FR
chemical
 styralyl alcoholFL/FR
coconut
alpha-angelica lactoneFL/FR
delta-decalactoneFL/FR
delta-2-dodecenolactoneFL/FR
delta-nonalactoneFL/FR
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
gamma-octalactoneFL/FR
delta-undecalactoneFL/FR
creamy
 butyl lactateFL/FR
gamma-butyrolactoneFL/FR
 creamy lactoneFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
para-vanillic acidFL/FR
para-vanillyl alcoholFL/FR
 veratraldehydeFL/FR
 waxy lactoneFL/FR
earthy
1-nonen-3-olFL/FR
fatty
(Z)-dairy lactoneFL/FR
 ethyl undecylenateFL/FR
4-methyl octanoic acidFL/FR
fermented
 butyl laevo-lactateFL/FR
floral
 heliotropinFL/FR
 jasmin pyranoneFL/FR
 linalyl butyrateFL/FR
beta-naphthyl methyl ketoneFL/FR
fruity
 acetoin acetateFL/FR
gamma-decalactoneFL/FR
 ethyl lactateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
 farnesyl acetoneFL/FR
 methyl (Z)-5-octenoateFL/FR
 prenyl isobutyrateFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
green
isobutyl benzyl carbinolFL/FR
(Z)-4-hepten-1-olFL/FR
(Z)-4-heptenalFL/FR
(Z)-4-heptenal diethyl acetalFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
mushroom
3-octen-2-olFL/FR
musk
isoambrettolideFL/FR
 ethylene brassylateFL/FR
omega-pentadecalactoneFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
para-methyl anisoleFL/FR
nutty
2-ethyl pyrazineFL/FR
powdery
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
smoky
2,6-dimethoxyphenolFL/FR
soapy
 ethyl undecanoateFL/FR
spicy
para-anisyl formateFL/FR
4-ethyl guaiacolFL/FR
4-methyl guaiacolFL/FR
 spicy acetoacetateFL/FR
sweet
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanilla bean absolute (vanilla spp.)FL/FR
 vanilla oleoresin baliFL/FR
 vanilla oleoresin bourbonFL/FR
 vanilla resinoidFL/FR
 vanilla tahitensis fruit extractFL/FR
tonka
6-amyl-alpha-pyroneFL/FR
gamma-hexalactoneFL/FR
 mint lactoneFL/FR
 octahydrocoumarinFL/FR
tropical
delta-dodecalactoneFL/FR
vanilla
 acetovanilloneFL/FR
ortho-dimethyl hydroquinoneFL/FR
 ethyl vanillinFL/FR
 ethyl vanillin isobutyrateFL/FR
 ethyl vanillin propylene glycol acetalFL/FR
 propenyl guaetholFL/FR
 vanilla aromatica fruit extractFL/FR
 vanilla bean absolute CO2 extract (vanilla planifolia)FL/FR
 vanilla bean oil (vanilla tahitensis)FL/FR
 vanilla bean oil CO2 extractFL/FR
 vanilla extractFL/FR
 vanilla planifolia fruit extractFL/FR
 vanilla planifolia fruit waterFL/FR
 vanillinFL/FR
 vanillin 2,3-butylene glycol acetalFL/FR
 vanillin propylene glycol acetalFL/FR
 vanillyl acetateFL/FR
 vanillyl isobutyrateFL/FR
 vanillylidene acetoneFL/FR
vegetable
 methionalFL/FR
waxy
 allyl nonanoateFL/FR
 ethyl palmitateFL/FR
 methyl laurateFL/FR
2-nonanolFL/FR
 octyl isobutyrateFL/FR
delta-tetradecalactoneFL/FR
2-tridecanoneFL/FR
 undecanoic acidFL/FR
woody
 guaiacyl acetateFL/FR
4-hydroxybenzaldehydeFL/FR
 
For Flavor
 
No flavor group found for these
 allyl methyl trisulfideFL
 butyl octanoateFL/FR
2-butyl thiopheneFL
 cinnamyl benzoateFL/FR
6-decenoic acidFL
alpha,alpha-dimethyl anisyl acetoneFL/FR
ortho-dimethyl hydroquinoneFL/FR
delta-2-dodecenolactoneFL/FR
 farnesyl acetoneFL/FR
 heptanal 2,3-butane diol acetalFL
3-(methyl thio) hexanalFL
 prenyl isobutyrateFL/FR
 sodium 4-methyl-2-oxovalerateFL
dextro,laevo-3-(methyl thio) butanoneFL
acidic
 levulinic acidFL/FR
aldehydic
 acetyl nonyrylFL/FR
alliaceous
3-tetrahydrothiophenoneFL
amber
isobutyl benzyl carbinolFL/FR
anisic
para-acetanisoleFL/FR
ortho-anisaldehydeFL/FR
balsamic
 benzoin absolute replacerFL/FR
sumatra benzoin resinFL/FR
sumatra benzoin resinoidFL/FR
 peru balsam oilFL/FR
 peru balsam resinoidFL/FR
 vanillylidene acetoneFL/FR
brown
2-oxobutyric acidFL/FR
buttery
 butter cream frosting flavorFL
 butter nut vanilla flavorFL
 butter vanilla nut flavorFL
 butyl laevo-lactateFL/FR
 butyroinFL
 diacetylFL
2,3-heptane dioneFL/FR
3,4-hexane dioneFL/FR
(E)-2-pentenoic acidFL
delta-tetradecalactoneFL/FR
cabbage
 methyl 2-thiofuroateFL
caramellic
3-methyl butyl 2-furyl butyrateFL
 strawberry furanone acetateFL/FR
chemical
 styralyl alcoholFL/FR
cherry
 heliotropinFL/FR
citrus
beta-naphthyl methyl ketoneFL/FR
coconut
isoambrettolideFL/FR
delta-decalactoneFL/FR
(R)-massoia lactoneFL
6-methyl coumarinFL
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
 octahydrocoumarinFL/FR
creamy
 acetoinFL/FR
 acetyl butyrylFL/FR
 acetyl isobutyrylFL/FR
6-amyl-alpha-pyroneFL/FR
alpha-angelica lactoneFL/FR
para-anisaldehydeFL/FR
 butter fat enzyme modified with added butyric acidFL
 butyl butyryl lactateFL/FR
 creamy lactoneFL/FR
 dihydrocoumarinFL
delta-dodecalactoneFL/FR
gamma-hexalactoneFL/FR
4-hydroxybenzaldehydeFL/FR
 jasmin pyranoneFL/FR
 mint lactoneFL/FR
delta-nonalactoneFL/FR
 octyl isobutyrateFL/FR
 triacetinFL
delta-undecalactoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
para-vanillic acidFL/FR
para-vanillyl alcoholFL/FR
 veratraldehydeFL/FR
 waxy lactoneFL/FR
dairy
 butyl lactateFL/FR
 methyl (Z)-5-octenoateFL/FR
earthy
1-nonen-3-olFL/FR
fatty
(Z)-dairy lactoneFL/FR
 diacetyl trimerFL
 ethyl undecylenateFL/FR
4-methyl octanoic acidFL/FR
2,4-octadien-1-olFL
2-tridecanoneFL/FR
(E,E)-2,4-undecadienalFL
floral
 linalyl butyrateFL/FR
fruity
 acetoin acetateFL/FR
 acetyl isovalerylFL
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
gamma-decalactoneFL/FR
 ethyl 3-oxohexanoateFL
 ethyl lactateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
(E,E)-methyl sorbateFL
 tolualdehydes (mixed o,m,p)FL/FR
green
(Z)-4-hepten-1-olFL/FR
(Z)-4-heptenalFL/FR
(Z)-4-heptenal diethyl acetalFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
lactonic
gamma-octalactoneFL/FR
meaty
4-allyl-2,6-dimethoxyphenolFL
medicinal
2,6-dimethoxyphenolFL/FR
milky
gamma-butyrolactoneFL/FR
mushroom
3-octen-2-olFL/FR
musk
 ethylene brassylateFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
para-methyl anisoleFL/FR
nutty
 coffee furanoneFL/FR
2-ethyl pyrazineFL/FR
 furfural acetoneFL
phenolic
 guaiacyl phenyl acetateFL/FR
powdery
 powdery ketoneFL
sour
 butyric acidFL/FR
spicy
para-anisyl formateFL/FR
 benzylidene acetoneFL
 root beer float flavorFL
 spicy acetoacetateFL/FR
chai vanilla flavorFL
sweet
 ethyl 3-(2-hydroxyphenyl) propionateFL
 orange vanilla cream flavorFL
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanilla bean absolute (vanilla spp.)FL/FR
 vanilla butter nut flavorFL
 vanilla concentrateFL
 vanilla oleoresin baliFL/FR
 vanilla oleoresin bourbonFL/FR
 vanilla resinoidFL/FR
 vanilla tahitensis fruit extractFL/FR
toasted
 acetyl propionylFL/FR
tomato
 methionalFL/FR
vanilla
 acetovanilloneFL/FR
vanilla chai flavorFL
 ethyl vanillinFL/FR
 ethyl vanillin isobutyrateFL/FR
 ethyl vanillin propylene glycol acetalFL/FR
vanilla ice cream flavorFL
4-methyl guaiacolFL/FR
omega-pentadecalactoneFL/FR
 propenyl guaetholFL/FR
 vanilla aromatica fruit extractFL/FR
 vanilla bean absolute CO2 extract (vanilla planifolia)FL/FR
 vanilla bean flavor keyFL
 vanilla bean oil (vanilla tahitensis)FL/FR
 vanilla bean oil CO2 extractFL/FR
 vanilla bean pasteFL
 vanilla bean powderFL
 vanilla distillatesFL
 vanilla extractFL/FR
 vanilla flavorFL
bourbon vanilla flavorFL
french vanilla flavorFL
bakers white vanilla flavorFL
 vanilla flavor keyFL
 vanilla hazelnut flavorFL
 vanilla macadamia nut flavorFL
 vanilla nut creme flavorFL
 vanilla pandan flavorFL
 vanilla planifolia fruit extractFL/FR
 vanilla planifolia fruit waterFL/FR
 vanilla powder flavorFL
 vanilla swirl flavorFL
 vanillinFL/FR
 vanillin 2,3-butylene glycol acetalFL/FR
 vanillin propylene glycol acetalFL/FR
 vanillyl acetateFL/FR
 vanillyl isobutyrateFL/FR
waxy
 allyl nonanoateFL/FR
 ethyl palmitateFL/FR
 ethyl undecanoateFL/FR
 methyl laurateFL/FR
2-nonanolFL/FR
 octyl 2-furoateFL
 undecanoic acidFL/FR
woody
4-ethyl guaiacolFL/FR
 guaiacyl acetateFL/FR
 
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Potential Uses:
 butterFL
 butter rum 
 butterscotchFL
 cappuccinoFL
 cheese ghee cheese 
 creamFL
 cream ice cream 
 cream sodaFL
 cream sour creamFL
 custardFL
 egg nogFL
 milkFL
 milk buttermilk 
 milk malted milk 
 rum butter rum 
 yogurtFL
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Occurrence (nature, food, other): note
 vanilla bean fermented
Search  Picture
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Synonyms:
3,3'-biphenyldicarboxaldehyde, 6,6'-dihydroxy-5,5'-dimethoxy-
5,5'-bivanillin
 dehydrodivanillin
6,6'-dihydroxy-5,5'-dimethoxy-(1,1'-biphenyl)-3,3'-dicarboxaldehyde
6,6'-dihydroxy-5,5'-dimethoxy-[1,1'-biphenyl]-3,3'-dicarboxaldehyde
6,6'-dihydroxy-5,5'-dimethoxybiphenyl-3,3'-dicarbaldehyde
3-(5-formyl-2-hydroxy-3-methoxyphenyl)-4-hydroxy-5-methoxybenzaldehyde
3-(3-formyl-6-hydroxy-5-methoxyphenyl)-4-hydroxy-5-methoxybenzaldehyde
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