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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: | 227.00 to 228.00 °C. @ 760.00 mm Hg (est)
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| Vapor Pressure: | 0.076000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 187.00 °F. TCC ( 86.00 °C. ) (est)
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| logP (o/w): | 0.381 (est) |
| Soluble in: |
| | water, 4.992e+004 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: |
intravenous-mouse LD50 195 mg/kg
Arzneimittel-Forschung. Drug Research. Vol. 19, Pg. 617, 1969.
intraperitoneal-mouse LD50 250 mg/kg
"CRC Handbook of Antibiotic Compounds," Vols.1- , Berdy, J., Boca Raton, FL, CRC Press, 1980Vol. 8(1), Pg. 253, 1982.
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| Dermal Toxicity: |
skin-rabbit LD50 5040 mg/kg
American Industrial Hygiene Association Journal. Vol. 30, Pg. 470, 1969.
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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 (S)-parasorbic acid usage levels up to: | | | not for fragrance use.
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| Recommendation for (S)-parasorbic acid 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:
| (S)-(+)-5,6- | dihydro-6-methyl-2H-pyran-2-one | | (S)-2- | hexen-5-olide | | (S)-gamma- | hexenolactone | | (2S)-2- | methyl-2,3-dihydropyran-6-one | | (S)- | sorbic oil |
Articles:
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3D/inchi