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Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | black liquid (est) |
| Food Chemicals Codex Listed: | No |
| Soluble in: |
| | water |
Organoleptic Properties:
| Odor Type: smoky |
| smoky leathery burnt woody |
| Odor Description:at 0.10 % in propylene glycol. smoky leathery burnt woody |
| Flavor Type: smoky |
| woody smoky |
| Taste Description: woody smoky |
| Odor and/or flavor descriptions from others (if found). |
| Firmenich |
| CUIR MD for fragrance |
Odor Description:The olfactive profile offers smoky, leathery and pyrogeneous notes
LEATHER MD is a technical ingredient obtained by Molecular Distillation of a natural specialty. |
| Taste Description:woody smoky |
Cosmetic Information:
Suppliers:
Safety Information:
| European information : |
| Most important hazard(s): | | Xn - Harmful. |
R 10 - Flammable.
R 21 - Harmful in contact with skin.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
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 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
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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 |
| |
| Pictogram | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
|
Not determined
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| Dermal Toxicity: |
|
Not determined
|
| 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 |
| |
| 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 ppm | average maximum ppm |
| baked goods: | 1.80000 | 2.50000 |
| beverages(nonalcoholic): | 0.80000 | 1.50000 |
| beverages(alcoholic): | 0.80000 | 1.50000 |
| breakfast cereal: | - | - |
| cheese: | 600.00000 | 650.00000 |
| chewing gum: | 0.17000 | 0.20000 |
| condiments / relishes: | 10.00000 | 15.00000 |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | 100.00000 | 125.00000 |
| fish products: | 210.00000 | 220.00000 |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | 10.00000 | 20.00000 |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | 100.00000 | 150.00000 |
| milk products: | 210.00000 | 220.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | 250.00000 | 280.00000 |
| processed fruits: | - | - |
| processed vegetables: | 130.00000 | 150.00000 |
| reconstituted vegetables: | 130.00000 | 150.00000 |
| seasonings / flavors: | 10.00000 | 20.00000 |
| snack foods: | 3600.00000 | 4000.00000 |
| soft candy: | - | - |
| soups: | 10.00000 | 20.00000 |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
References:
Other Information:
| FDA Substances Added to Food (formerly EAFUS): | View |
Potential Blenders and core components note
| For Odor |
| balsamic |
guaiacyl phenyl acetate
FL/FR |
| burnt |
amber oil
FR |
rum ether
FL/FR |
| chocolate |
vanillyl ethyl ether
FL/FR |
| coffee |
furfuryl mercaptan
FL/FR |
| dry |
3,4- xylenol
FL/FR |
| fruity |
ethyl 3-hydroxyhexanoate
FL/FR |
| green |
3,7- dimethyl-6-octenoic acid
FL/FR |
| herbal |
yerba mate absolute
FL/FR |
| leathery |
castoreum absolute
FL/FR |
| medicinal |
2,6- xylenol
FL/FR |
| phenolic |
2,3- dimethyl benzofuran
FL/FR |
ortho- guaiacol
FL/FR |
4- methyl-2,6-dimethoxyphenol
FL/FR |
piper betle leaf oil
FR |
2-iso propyl phenol
FL/FR |
2- propyl phenol
FL/FR |
2,5- xylenol
FL/FR |
| smoky |
2,6- dimethoxyphenol
FL/FR |
alpha- ethoxy-ortho-cresol
FL/FR |
4- ethyl phenol
FL/FR |
propyl paraben
CS |
pyroligneous acids
FL/FR |
| spicy |
croton eluteria bark oil
FL/FR |
cubeb oil
FL/FR |
4- ethyl guaiacol
FL/FR |
methyl isoeugenol
FL/FR |
pepper tree berry oil
FL/FR |
| woody |
guaiacwood extract acetate
FR |
guaiacyl acetate
FL/FR |
2- methoxy-4-vinyl phenol
FL/FR |
| For Flavor |
| No flavor group found for these |
benzyl disulfide
FL |
alpha- ethoxy-ortho-cresol
FL/FR |
1- methyl pyrrole
FL |
prenyl mercaptan
FL |
2- propyl phenol
FL/FR |
| bouillon |
| bouillon |
bouillon, vegetable, smoke
FL |
| burnt |
bacon dithiazine
FL |
rum ether
FL/FR |
2,6- xylenol
FL/FR |
| cheesy |
smoked gouda cheese flavor
FL |
smoked cheddar cheese flavor
FL |
| chemical |
2,3- dimethyl benzofuran
FL/FR |
| coffee |
furfuryl mercaptan
FL/FR |
| fatty |
bacon fat flavor
FL |
| floral |
3,7- dimethyl-6-octenoic acid
FL/FR |
| fruity |
ethyl 3-hydroxyhexanoate
FL/FR |
| green |
3,4- dimethoxystyrene
FL |
| herbal |
yerba mate absolute
FL/FR |
| leathery |
castoreum absolute
FL/FR |
| meaty |
4- allyl-2,6-dimethoxyphenol
FL |
ham enhancers
FL |
ham flavor
FL |
ortho- thioguaiacol
FL |
smoked turkey flavor
FL |
| medicinal |
2,6- dimethoxyphenol
FL/FR |
| musty |
2,5- xylenol
FL/FR |
| nutty |
2- acetyl-1-methyl pyrrole
FL |
| onion |
2- methyl-1,3-dithiolane
FL |
| phenolic |
2- ethyl benzene thiol
FL |
guaiacyl phenyl acetate
FL/FR |
4- methyl-2,6-dimethoxyphenol
FL/FR |
| rummy |
vanillyl ethyl ether
FL/FR |
| smoky |
4- ethyl phenol
FL/FR |
2- methoxy-4-vinyl phenol
FL/FR |
prosopis juliflora wood extract
FL |
pyroligneous acids
FL/FR |
smoke flavor
FL |
3,4- xylenol
FL/FR |
dextro- xylose
FL |
| solvent |
2-iso propyl phenol
FL/FR |
| spicy |
chipotle chili distillates
FL |
chipotle chili oleoresin
FL |
croton eluteria bark oil
FL/FR |
cubeb oil
FL/FR |
methyl isoeugenol
FL/FR |
pepper tree berry oil
FL/FR |
| woody |
4- ethyl guaiacol
FL/FR |
ginseng distillates
FL |
ortho- guaiacol
FL/FR |
guaiacyl acetate
FL/FR |
quercus alba chips extract
FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | cuir MD (Firmenich) | | | hickory smoke condensate | | | hickory smoke distillate | | | hickory smoke flavor | | natural | hickory smoke flavor | | | hickory smoke flavor natural | | | leather MD (Firmenich) | | | pyroligneous acids, hickory | | | smoke hickory condensate |
Articles:
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Product made by condensation of smoke bearing water vapor resulting from the controlled burning of hickory. It consists primarily of acetic acid, dimethoxyphenol, 2-butanone and water. tsca definition 2008: product made by condensation of smoke bearing water vapor resulting from the controlled burning of hickory. it consists primarily of acetic acid, dimethoxyphenol, 2-butanone and water.
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