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

dihydrogalangal acetate
4-(acetyloxy)-alpha-ethylbenzenemethanol

Supplier Sponsors

CAS Number: 129319-15-9Picture of molecule3D/inchi
FDA UNII:5NKX5Z17DY
Nikkaji Web:J469.690E
XlogP3-AA:2.30 (est)
Molecular Weight:236.26732000
Formula:C13 H16 O4
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Racemate.
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
JECFA Food Flavoring:2046 dihydrogalangal acetate
DG SANTE Food Flavourings:09.946 dihydrogalangal acetate
FEMA Number:4555 dihydrogalangal acetate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):129319-15-9 ; DIHYDROGALANGAL ACETATE
 
Physical Properties:
Assay: 99.50 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 41.50 to 43.50 °C. @ 760.00 mm Hg
Boiling Point: 312.40 °C. @ 760.00 mm Hg (est)
Flash Point: 300.00 °F. TCC ( 148.90 °C. ) (est)
logP (o/w): 2.140 (est)
Soluble in:
 alcohol
 water, 174 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: spicy
Odor Strength:medium
pungent spicy
Odor Description:at 100.00 %. pungent spicy
Flavor Type: spicy
spicy cooling
Taste Description: spicy cool tingling
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Parchem
dihydrogalangal acetate
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
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 dihydrogalangal acetate usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 610.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 35000 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
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: 24
Click here to view publication 24
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 0.500005.00000
beverages(alcoholic): 25.00000100.00000
breakfast cereal: --
cheese: --
chewing gum: 500.000001000.00000
condiments / relishes: 50.00000500.00000
confectionery froastings: 25.00000500.00000
egg products: --
fats / oils: --
fish products: 100.00000500.00000
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 12.00000500.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 100.00000500.00000
milk products: --
nut products: --
other grains: --
poultry: 100.00000500.00000
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 500.000001000.00000
snack foods: 100.00000500.00000
soft candy: --
soups: 50.00000500.00000
sugar substitutes: 0.100005.00000
sweet sauces: --
 
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): --
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 25.00000100.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): --
Meat and meat products, including poultry and game (08.0): 100.00000500.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 100.00000500.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): 0.100005.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 200.000001000.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.500005.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 25.00000100.00000
Ready-to-eat savouries (15.0): 500.000001000.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
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):

Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :14638401
National Institute of Allergy and Infectious Diseases:Data
[4-(1-acetyloxypropyl)phenyl] acetate
Chemidplus:0129319159
 
References:
Leffingwell:Chirality or Article
 [4-(1-acetyloxypropyl)phenyl] acetate
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):14638401
Pubchem (sid):163641494
 
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
FDA Substances Added to Food (formerly EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):Search
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Dihydrogalangal acetate
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 alcohol enhancer
 
Occurrence (nature, food, other):note
 galangal - 5 mg/kg
Search Trop Picture
 
Synonyms:
 acetic acid 1-(4-acetoxy-phenyl)-propyl ester
1-(4-acetoxyphenyl)propyl acetate
4-(acetyl oxy)-alpha-ethyl benzene methanol
4-(acetyloxy)-alpha-ethylbenzenemethanol
4-(acetyloxy)-alphaethylbenzenemethanol acetate
1-(4-(acetyloxy)phenyl)propyl acetate
1-[4-(acetyloxy)phenyl]propyl acetate
[4-(1-acetyloxypropyl)phenyl] acetate
 benzenemethanol, 4-(acetyloxy)-a-ethyl-, acetate
 benzenemethanol, 4-(acetyloxy)-alpha-ethyl-, 1-acetate
 benzenemethanol, 4-(acetyloxy)-alpha-ethyl-, acetate
 
 
Notes:
None found
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