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Category:natural substances and extractives
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Boiling Point: | 462.55 °C. @ 760.00 mm Hg (est)
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| Flash Point: | 452.00 °F. TCC ( 233.50 °C. ) (est)
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| logP (o/w): | -1.279 (est) |
| Soluble in: |
| | water, 2.716e+005 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: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | natural substances and extractives |
| Recommendation for cycloalliin usage levels up to: | | | not for fragrance use.
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| Recommendation for cycloalliin flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | cycloallin | | (5S)-5- | methyl-1-oxo-1,4-thiazinane-2-carboxylic acid | | 3- | methyl-1,4-thiazane-5-carboxylic acid-1-oxide | | 3- | thiomorpholinecarboxylic acid, 5-methyl-, 1-oxide, (1S-(1a,3b,5b))- | | 3- | thiomorpholinecarboxylic acid, 5-methyl-, 1-oxide, (1S-(1alpha,3beta,5beta))- |
Articles:
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3D/inchi