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Category:flavor and fragrance 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
|
| Food Chemicals Codex Listed: | No |
| Boiling Point: | 314.00 to 315.00 °C. @ 760.00 mm Hg
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| Flash Point: | 318.00 °F. TCC ( 158.89 °C. )
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| logP (o/w): | 3.220 (est) |
| Soluble in: |
| | alcohol | | | water, 100.8 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
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: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
|
Not determined
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Safety in Use Information:
| Category: | | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment: Search |
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
| Recommendation for citral glyceryl acetal usage levels up to: | | | 5.0000 % in the fragrance concentrate.
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| |
| 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: 24 |
| Click here to view publication 24 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | - |
| beverages(nonalcoholic): | 50.00000 | 250.00000 |
| beverages(alcoholic): | 100.00000 | 500.00000 |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | 200.00000 | 1000.00000 |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | 50.00000 | 500.00000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | 50.00000 | 250.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | - |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
References:
| | [2-[(1E)-2,6-dimethylhepta-1,5-dienyl]-1,3-dioxolan-4-yl]methanol |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 6437578 |
| Pubchem (sid): | 135068805 |
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 2-(2,6- | dimethyl-1,5-heptadienyl)-1,3-dioxolane-4-methanol | | [2-[(1E)-2,6- | dimethylhepta-1,5-dienyl]-1,3-dioxolan-4-yl]methanol | | 1,3- | dioxolane-4-methanol, 2-(2,6-dimethyl-1,5-heptadienyl)- | | 1,3- | dioxolane-4-methanol,2-(2,6-dimethyl-1,5-heptadien-1-yl)- |
Articles:
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