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vanillin menthoxypropane diol acetal
vanillin 3-(L-menthoxy)propane-1,2-diol acetal

Supplier Sponsors

CAS Number: 180964-47-0
Molecular Weight:364.48204000
Formula:C21 H32 O5
Also Contains:vanillin 2.00% to 3.00%
EFSA/JECFA Comments:Mixture of four stereoisomers with equal ratios of the isomers (EFFA, 2010a).
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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US Patents:Search
EU Patents:Search
JECFA Food Flavoring:1879 vanillin 3-(L-menthoxy)propane-1,2-diol acetal
FLAVIS Number:02.248 (Old)
DG SANTE Food Flavourings:02.248 vanillin 3-(L-menthoxy)propane-1,2-diol acetal
FEMA Number:3904 vanillin 3-(L-menthoxy)propane-1,2-diol acetal
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):180964-47-0 ; VANILLIN 3-(L-MENTHOXY)PROPANE-1,2-DIOL ACETAL
 
Physical Properties:
Appearance:colorless powder (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 78.00 to 80.00 °C. @ 760.00 mm Hg
Soluble in:
 alcohol
 fats
 water, slightly
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: minty
Odor Strength:medium
minty vanilla
Odor Description:at 100.00 %. minty vanilla
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Parchem
vanillin menthoxypropane diol acetal
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
 
Pictogram
 
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:
Category: flavor and fragrance agents
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.61 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 2500 (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: 18
 average usual ppmaverage maximum ppm
baked goods: 5.0000020.00000
beverages(nonalcoholic): 2.0000010.00000
beverages(alcoholic): 2.0000010.00000
breakfast cereal: 5.0000020.00000
cheese: --
chewing gum: 10.0000020.00000
condiments / relishes: 5.0000020.00000
confectionery froastings: 5.0000010.00000
egg products: 5.0000010.00000
fats / oils: --
fish products: 2.0000010.00000
frozen dairy: --
fruit ices: --
gelatins / puddings: 2.0000010.00000
granulated sugar: --
gravies: 10.0000020.00000
hard candy: 10.0000020.00000
imitation dairy: 2.000005.00000
instant coffee / tea: --
jams / jellies: 2.0000010.00000
meat products: 2.0000010.00000
milk products: --
nut products: 2.0000010.00000
other grains: 2.0000010.00000
poultry: 2.0000010.00000
processed fruits: --
processed vegetables: 5.0000010.00000
reconstituted vegetables: 2.0000010.00000
seasonings / flavors: 10.0000020.00000
snack foods: 10.0000020.00000
soft candy: 5.0000010.00000
soups: 10.0000020.00000
sugar substitutes: --
sweet sauces: 2.0000010.00000
 
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): --
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.000005.00000
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 5.0000010.00000
Confectionery (05.0): 10.0000020.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000020.00000
Bakery wares (07.0): 5.0000020.00000
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 10.0000020.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 2.0000010.00000
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): 10.0000020.00000
 
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):

Flavouring Group Evaluation 23, Revision 1 (FGE.23Rev1): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 26 and 30[1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 54, Revision 1 (FGE.54Rev1): Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 23, Revision 2 (FGE.23Rev2): 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 59, Revision 1 (FGE.59Rev1): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting and 63rd meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 Rev2 (2010)
View page or View pdf

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

EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Chemidplus:0180964470
 
References:
Pubchem (sid):135344578
 
Other Information:
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB32553
FooDB:FDB010449
 
Potential Blenders and core components note
For Odor
anisic
para-
acetanisole
FL/FR
ortho-
anisaldehyde
FL/FR
balsamic
benzoin
FL/FR
siam
benzoin absolute
FL/FR
sumatra
benzoin absolute
FL/FR
siam
benzoin resinoid
FL/FR
sumatra
benzoin resinoid
FL/FR
1-
benzoyl acetone
FL/FR
peru balsam oil
FL/FR
peru balsam resinoid
FL/FR
chocolate
vanillyl ethyl ether
FL/FR
coumarinic
coumane
FL/FR
creamy
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
veratraldehyde
FL/FR
fermented
valeraldehyde
FL/FR
floral
para-
cresyl laurate
FL/FR
heliotropin
FL/FR
fruity
vanilla carboxylate
FL/FR
minty
menthoxypropane diol
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
phenolic
ethyl vanillate
FL/FR
ortho-
guaiacol
FL/FR
powdery
para-
anisyl acetate
FL/FR
smoky
alpha-
ethoxy-ortho-cresol
FL/FR
spicy
para-
anisyl formate
FL/FR
dianthus ethone
FR
para-
methoxycinnamaldehyde
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
4-
methyl guaiacol
FL/FR
zingerone
FL/FR
sweet
vanilla oleoresin bali
FL/FR
vanilla resinoid
FL/FR
tonka
coumarin
FR
vanilla
acetovanillone
FL/FR
ortho-
dimethyl hydroquinone
FL/FR
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
heliotropyl alcohol
FL/FR
methyl vanillate
FL/FR
propenyl guaethol
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanilla cresol
FR
vanillin
FL/FR
vanillin 2,3-butylene glycol acetal
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
vanillyl butyl ether
FL/FR
vanillyl isobutyrate
FL/FR
vanillylidene acetone
FL/FR
woody
guaiacyl acetate
FL/FR
For Flavor
No flavor group found for these
benzoin
FL/FR
1-
benzoyl acetone
FL/FR
coumane
FL/FR
ortho-
dimethyl hydroquinone
FL/FR
alpha-
ethoxy-ortho-cresol
FL/FR
glucoethyl vanillin
FL
heliotropyl alcohol
FL/FR
menthoxypropane diol
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
4-
methoxysalicylaldehyde
FL
methyl vanillate
FL/FR
vanillyl butyl ether
FL/FR
anisic
anisic
para-
acetanisole
FL/FR
ortho-
anisaldehyde
FL/FR
balsamic
sumatra
benzoin resinoid
FL/FR
siam
benzoin resinoid
FL/FR
peru balsam oil
FL/FR
peru balsam resinoid
FL/FR
vanillylidene acetone
FL/FR
cherry
heliotropin
FL/FR
para-
methoxycinnamaldehyde
FL/FR
coconut
6-
methyl coumarin
FL
creamy
divanillin
FL
ethyl vanillate
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
veratraldehyde
FL/FR
fruity
para-
anisyl acetate
FL/FR
vanilla carboxylate
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
nutty
furfural acetone
FL
powdery
powdery ketone
FL
rummy
vanillyl ethyl ether
FL/FR
spicy
para-
anisyl formate
FL/FR
sumatra
benzoin absolute
FL/FR
siam
benzoin absolute
FL/FR
zingerone
FL/FR
sweet
vanilla oleoresin bali
FL/FR
vanilla resinoid
FL/FR
vanilla
acetovanillone
FL/FR
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
4-
methyl guaiacol
FL/FR
propenyl guaethol
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillin
FL/FR
vanillin 2,3-butylene glycol acetal
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
waxy
para-
cresyl laurate
FL/FR
winey
valeraldehyde
FL/FR
woody
ortho-
guaiacol
FL/FR
guaiacyl acetate
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
4-(L-menthoxymethyl)-2(3-methoxy-4-hydroxyphenyl)-1,3-dioxolane
4-(laevo-menthoxymethyl)-2(3-methoxy-4-hydroxyphenyl)-1,3-dioxolane
4-(2-(methyl ethyl)-5-methyl cyclohexyloxy)-2,5-dioxolanyl-2-methoxyphenol
4-(2-(methylethyl)-5-methylcyclohexyloxy)-2,5-dioxolanyl-2-methoxyphenol
 vanillin 3-(L-menthoxy) propane-1,2-diol acetal
 vanillin 3-(L-menthoxy)propane-1,2-diol acetal
 vanillin 3-(laevo-menthoxy) propane-1,2-diol acetal
 vanillin 3-(laevo-menthoxy)propane-1,2-diol acetal
 vanillin menthoxypropanediol acetal
 

Articles:

 None found yet.
 
Notes:
Used as a food additive [EAFUS]
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