|
Category:flavored products of all types
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
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: |
|
Not determined
|
| Dermal Toxicity: |
|
Not determined
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | | flavored products of all types |
| Recommendation for popcorn flavor usage levels up to: | | | not for fragrance use.
|
| |
Safety References:
References:
Other Information:
| Export Tariff Code: | 3302.10.0000 |
Potential Blenders and core components note
| For Odor |
| coffee |
1- hydroxy-2-butanone
FL/FR |
| corn chip |
popcorn pyrimidine
FL/FR |
| nutty |
3- acetyl pyridine
FL/FR |
2- acetyl-3-ethyl pyrazine
FL/FR |
2- acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR |
2,3- dimethyl pyrazine
FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine
FL/FR |
nutty quinoxaline
FL/FR |
2,3,5- trimethyl pyrazine
FL/FR |
| popcorn |
2- acetyl pyrazine
FL/FR |
2- acetyl pyridine
FL/FR |
2- acetyl thiazole
FL/FR |
| tobacco |
(E,E/E,Z)- tobacco cyclohexenone
FL/FR |
| For Flavor |
| No flavor group found for these |
2- acetyl-5-methyl pyrazine
FL |
2- acetyl-6-methyl pyrazine
FL |
ethyl dimethyl pyrazine
FL |
2- propionyl pyrrole
FL |
| bready |
| bready |
2- propionyl thiazole
FL |
| brown |
1- hydroxy-2-butanone
FL/FR |
| caramellic |
caramel corn flavor
FL |
| corn |
2- acetyl pyridine
FL/FR |
2- acetyl thiazole
FL/FR |
2- acetyl-2-thiazoline
FL |
popcorn pyrimidine
FL/FR |
| meaty |
2- pyridinyl methane thiol
FL |
| musty |
2,3,5- trimethyl pyrazine
FL/FR |
| nutty |
3- acetyl pyridine
FL/FR |
2- acetyl-3-ethyl pyrazine
FL/FR |
2- acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR |
2,3- dimethyl pyrazine
FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine
FL/FR |
nutty quinoxaline
FL/FR |
(E,E/E,Z)- tobacco cyclohexenone
FL/FR |
| popcorn |
2- propionyl-2-thiazoline
FL |
| roasted |
2- acetyl pyrazine
FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
Articles:
| Google Patents:Method for preparing flavored popcorn |
| PubMed:Diacetyl exposure as a pneumotoxic factor: a review. |
| PubMed:Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions. |
| PubMed:Fine and ultrafine particle emissions from microwave popcorn. |
| PubMed:Popcorn flavoring effects on reactivity of rat airways in vivo and in vitro. |
| PubMed:Key aroma compounds in roasted in-shell peanuts. |
| PubMed:Obliterative bronchiolitis in workers in a coffee-processing facility - Texas, 2008-2012. |
| PubMed:Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue. |
| PubMed:Increased respiratory disease mortality at a microwave popcorn production facility with worker risk of bronchiolitis obliterans. |
| PubMed:Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science. |
| PubMed:Glycerol, an underestimated flavor precursor in the Maillard reaction. |
| PubMed:Bronchiolitis obliterans and consumer exposure to butter-flavored microwave popcorn: a case series. |
| PubMed:Identification of diacetyl substitutes at a microwave popcorn production plant. |
| PubMed:Reaction of the butter flavorant diacetyl (2,3-butanedione) with N-α-acetylarginine: a model for epitope formation with pulmonary proteins in the etiology of obliterative bronchiolitis. |
| PubMed:Snacking habits and caries in young children. |
| PubMed:Emission of diacetyl (2,3 butanedione) from natural butter, microwave popcorn butter flavor powder, paste, and liquid products. |
| PubMed:Electron transfer as a potential cause of diacetyl toxicity in popcorn lung disease. |
| PubMed:Airway obstruction related to diacetyl exposure at microwave popcorn production facilities. |
| PubMed:Letter to the editor: RE: Galbraith D and Weill D (2009), popcorn lung and bronchiolitis obliterans: a critical appraisal 82:407-416. |
| PubMed:The popcorn lung case study: a recipe for regulation? |
| PubMed:Relating sensory descriptors to volatile components in flavor of specialty rice types. |
| PubMed:Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof. |
| PubMed:Diacetyl exposures in the flavor manufacturing industry. |
| PubMed:Asthma arising in flavoring-exposed food production workers. |
| PubMed:Evaluation of the butter flavoring chemical diacetyl and a fluorochemical paper additive for mutagenicity and toxicity using the mammalian cell gene mutation assay in L5178Y mouse lymphoma cells. |
| PubMed:Popcorn lung and bronchiolitis obliterans: a critical appraisal. |
| PubMed:A case of flavor-induced lung disease. |
| PubMed:"Popcorn worker's lung" in Britain in a man making potato crisp flavouring. |
| PubMed:Bronchiolitis obliterans in workers exposed to flavoring chemicals. |
| PubMed:Emissions from cooking microwave popcorn. |
| PubMed:Constrictive bronchiolitis obliterans: the fibrotic airway disorder. |
| PubMed:Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks. |
| PubMed:Fixed obstructive lung disease among workers in the flavor-manufacturing industry--California, 2004-2007. |
| PubMed:Popcorn-worker lung caused by corporate and regulatory negligence: an avoidable tragedy. |
| PubMed:Flavoring-related bronchiolitis obliterans. |
| PubMed:Diacetyl-induced lung disease. |
| PubMed:Diacetyl emissions and airborne dust from butter flavorings used in microwave popcorn production. |
| PubMed:Exhaled nitric oxide measurement in workers in a microwave popcorn production plant. |
| PubMed:Popcorn worker's lung: in vitro exposure to diacetyl, an ingredient in microwave popcorn butter flavoring, increases reactivity to methacholine. |
| PubMed:Characterization of dried whey protein concentrate and isolate flavor. |
| PubMed:Induced sputum evaluation in microwave popcorn production workers. |
| PubMed:Identification of potent odorants formed during the preparation of extruded potato snacks. |
| PubMed:Elucidation of tautomer structures of 2-acetyltetrahydropyridine using gas chromatography/mass spectrometry and gas chromatography/infrared spectroscopy. |
| PubMed:What the research shows--worker exposures at a popcorn plant. |
| PubMed:Bronchiolitis obliterans syndrome in popcorn production plant workers. |
| PubMed:Necrosis of nasal and airway epithelium in rats inhaling vapors of artificial butter flavoring. |
| PubMed:Bronchiolitis in popcorn-factory workers. |
| PubMed:Bronchiolitis in popcorn-factory workers. |
| PubMed:Bronchiolitis in popcorn-factory workers. |
| PubMed:Identification of potent odorants in different green tea varieties using flavor dilution technique. |
| PubMed:Structural determination and odor characterization of N-(2-mercaptoethyl)-1,3-thiazolidine, a new intense popcorn-like-smelling odorant. |
| PubMed:Popcorn worker's lung. |
| PubMed:Clinical bronchiolitis obliterans in workers at a microwave-popcorn plant. |
| PubMed:From the Centers for Disease Control and Prevention. Fixed obstructive lung disease in workers at a microwave popcorn factory--Missouri, 2000-2002. |
| PubMed:Fixed obstructive lung disease in workers at a microwave popcorn factory--Missouri, 2000-2002. |
| PubMed:Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches. |
| PubMed:Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses. |
| PubMed:Aroma-active components of nonfat dry milk. |
| PubMed:Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions. |
| PubMed:Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis). |
| PubMed:Children's acceptance of xylitol-based foods. |
| PubMed:Clearance and metabolism of starch foods in the oral cavity. |
|
