EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

terpin anhydrous
4-hydroxy-alpha,alpha,4-trimethylcyclohexanemethanol

Supplier Sponsors

Name:4-(2-hydroxypropan-2-yl)-1-methylcyclohexan-1-ol
CAS Number: 80-53-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:201-288-2
FDA UNII:4HW1S44T5G
Nikkaji Web:J4.251J
CoE Number:701
XlogP3-AA:1.20 (est)
Molecular Weight:172.26780000
Formula:C10 H20 O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
DG SANTE Food Flavourings:02.054 p-menthan-1,8-diol

02.054 p-menthane-1,8-diol
 
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 116.00 to 118.00 °C. @ 3.00 mm Hg
Boiling Point: 260.00 to 263.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.001000 mmHg @ 25.00 °C. (est)
Flash Point: 246.00 °F. TCC ( 118.89 °C. )
logP (o/w): 1.056 (est)
Soluble in:
 alcohol
 water, 10000 mg/L @ 20 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Flavor Type: bitter
bitter
Taste Description: bitter
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
p-Menthane-1,8-diol
DRT Terpenes
TERPINOL
Cineol content (%) : 44
 
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:
flavoring agents
Recommendation for terpin anhydrous usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 11.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
 
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): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
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): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
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):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 18 (FGE.18): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical group 6
View page or View pdf

Flavouring Group Evaluation 18, Revision 1 (FGE. 18 Rev1)[1] : Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 90 (FGE.90): Consideration of Aliphatic, acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances evaluated by JECFA (68th meeting)FGE.18Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 18, Revision 2 (FGE.18Rev2): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8.
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 18, Revision 3 (FGE.18Rev3): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8.
View page or View pdf

EPI System: View
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):80-53-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6651
National Institute of Allergy and Infectious Diseases:Data
4-(2-hydroxypropan-2-yl)-1-methylcyclohexan-1-ol
Chemidplus:0000080535
 
References:
 4-(2-hydroxypropan-2-yl)-1-methylcyclohexan-1-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:80-53-5
Pubchem (cid):6651
Pubchem (sid):134972320
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
CHEMBL:View
HMDB (The Human Metabolome Database):Search
YMDB (Yeast Metabolome Database):YMDB01789
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
gentiana lutea root extract
FL/FR
prunus serotina bark extract
FL/FR
aldehydic
aldehydic
citronellyl oxyacetaldehyde
FL/FR
tridecanal
FL/FR
balsamic
peru balsam oil
FL/FR
peru balsam resinoid
FL/FR
terpinyl isovalerate
FL/FR
caramellic
fenugreek oleoresin
FL/FR
immortelle absolute
FL/FR
chocolate
cocoa hexenal
FL/FR
cocoa oleoresin
FL/FR
citrus
2-
heptanol
FL/FR
(+)-
nootkatone
FL/FR
bitter
orange peel oil brazil
FL/FR
cocoa
theobroma cacao extract
FL/FR
coffee
coffea arabica seed extract
FL/FR
roasted arabica
coffee bean oil
FL/FR
fatty
(E,Z,Z)-2,4,7-
tridecatrienal
FL/FR
floral
(Z)-
jasmone
FL/FR
nerol
FL/FR
terpinyl valerate
FL/FR
hay
tobacco leaf absolute
FL/FR
herbal
black
camellia sinensis leaf infusion
FL/FR
levisticum officinale root extract
FL/FR
incense
frankincense gum papyrifera
FL/FR
musk
dextro,laevo-
muscone
FL/FR
powdery
dibenzyl ketone
FL/FR
tea
camellia oleifera leaf extract
FL/FR
For Flavor
balsamic
peru balsam oil
FL/FR
peru balsam resinoid
FL/FR
bitter
2-
acetyl-5-methyl pyrrole
FL
amarogentin
FL
cocoa pyrazines base (mixture of pyrazines)
FL
dibenzyl ketone
FL/FR
3,4-
dihydroxybenzaldehyde
FL
frankincense gum papyrifera
FL/FR
glyceryl tributyrate
FL
methyl ethoxypyrazine
FL
1,3-
octane diol
FL
paullinia cupana seed extract
FL
terpinyl isovalerate
FL/FR
theobromine
FL
(E,Z,Z)-2,4,7-
tridecatrienal
FL/FR
brown
fenugreek oleoresin
FL/FR
juglans nigra shell extract
FL
chocolate
bittersweet
chocolate flavor
FL
bitter
chocolate flavor
FL
cocoa oleoresin
FL/FR
citrus
citronellyl oxyacetaldehyde
FL/FR
bitter
lemon flavor
FL
nerol
FL/FR
(+)-
nootkatone
FL/FR
bitter
orange flavor
FL
cocoa
cocoa distillates
FL
cocoa hexenal
FL/FR
theobroma cacao extract
FL/FR
coffee
coffea arabica seed extract
FL/FR
cooling
(2S,5R)-N-[4-(2-
amino-2-oxoethyl)phenyl]-5-methyl-2-(propan-2-yl)cyclohexanecarboxamide
FL
fruity
2-
heptanol
FL/FR
bitter
orange peel oil brazil
FL/FR
prunus serotina bark extract
FL/FR
terpinyl valerate
FL/FR
grassy
tobacco leaf absolute
FL/FR
green
gentiana lutea root extract
FL/FR
immortelle absolute
FL/FR
herbal
black
camellia sinensis leaf infusion
FL/FR
musk
dextro,laevo-
muscone
FL/FR
nutty
peanut oxazole
FL
roasted
acer spicatum bark extract
FL
roasted arabica
coffee bean oil
FL/FR
spicy
levisticum officinale root extract
FL/FR
sulfurous
2-
methyl thiophene
FL
tea
camellia oleifera leaf extract
FL/FR
waxy
tridecanal
FL/FR
woody
ginseng distillates
FL
(Z)-
jasmone
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 citrus hystrix leaf oil @ trace%
Data GC Search Trop Picture
 cranberry fruit - up to 0.37 mg/kg
Search Trop Picture
 eucalyptus
Search PMC Picture
 mandarin oil (citrus reticulata var. ponkan) @ 0.18%
Data GC Search Trop Picture
 
Synonyms:
4-hydroxy-alpha,alpha,4-trimethyl cyclohexane methanol
4-hydroxy-alpha,alpha,4-trimethylcyclohexanemethanol
4-(2-hydroxypropan-2-yl)-1-methylcyclohexan-1-ol
p-menthan-1,8-diol
para-menthan-1,8-diol
p-menthane-1,8-diol
para-menthane-1,8-diol
1,8-ter
cis-terpin hydrate
 terpinol
 
 
Notes:
an insect repellent; cis-form hydrate used as expectorant.
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