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Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless clear liquid (est) |
| Assay: | 90.00 to 100.00 sum of isomers
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.95100 to 0.96100 @ 20.00 °C.
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| Pounds per Gallon - (est).: | 7.922 to 8.006
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| Refractive Index: | 1.45000 to 1.45900 @ 20.00 °C.
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| Boiling Point: | 56.00 to 60.00 °C. @ 1.40 mm Hg
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| Acid Value: | 5.00 max. KOH/g
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| Vapor Pressure: | 0.100000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 173.00 °F. TCC ( 78.40 °C. ) (est)
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| logP (o/w): | 1.591 (est) |
| Soluble in: |
| | alcohol | | | water, 1229 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: floral |
| floral |
| Odor Description:at 100.00 %. floral lilac |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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| 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 |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
|
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: | | 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 (±)-lilac aldehyde usage levels up to: | | | 3.0000 % 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: 21 |
| Click here to view publication 21 |
| | average usual ppm | average maximum ppm |
| baked goods: | 8.00000 | 16.00000 |
| beverages(nonalcoholic): | 3.00000 | 6.00000 |
| beverages(alcoholic): | 4.00000 | 8.00000 |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | 6.00000 | 12.00000 |
| fruit ices: | 3.00000 | 6.00000 |
| gelatins / puddings: | 5.00000 | 10.00000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | 6.00000 | 12.00000 |
| 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: | 5.00000 | 10.00000 |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 5- | ethenyl tetrahydro-alpha,5-dimethyl-2-furan acetaldehyde | | 2-(5- | ethenyl-5-methyloxolan-2-yl)propanal | | 2-(5- | ethenyl-5-methyltetrahydrofuran-2-yl)propanal | | 5- | ethenyltetrahydro-alpha,5-dimethyl-2-furanacetaldehyde | | 2- | furanacetaldehyde, 5-ethenyltetrahydro-a,5-dimethyl- | | (±)-2-(5- | methyl-5-vinyl tetrahydrofuran-2-yl) propionaldehyde | | (+/-)-2-(5- | methyl-5-vinyl-tetrahydrofuran-2-yl)propionaldehyde | | 2-(5- | methyl-5-vinyltetrahydro-2-furanyl)propanal | | 2-(5- | methyl-5-vinyltetrahydrofuran-2-yl)propanal | | (±)-2-(5- | methyl-5-vinyltetrahydrofuran-2-yl)propionaldehyde | | 2-(5- | methyl-5-vinyltetrahydrofuran-2-yl)propionaldehyde |
Articles:
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3D/inchi